Anybody got any foolproof recipes for red cabbage, I know how to pickle it, but thisis not a favourite in this house! So any other recipes much appreciated.
Kathi
PS - I'm cheating here as I bought 6 of these at a local produce auction for 5p each! ;D
Sliced use in stir fry.
With carrot and red onion to make red cloeslaw.
Braised as a veg.
Also check out BBC Food - Recipes and put Red Cabbage in the find box.
How about sweet and sour long-cooked red cabbage? With onions and apple, spices, vinegar and honey etc?
If this sounds to your taste (ie not too pickly :D) I'll grab the recipe (such as it is -- it's one I've done for so long that its got many variations!) and add it to this thread.
Grant - thanks will check out BBC food website
Triffid - yummy, that does sound good, recipe please if it's not too much trouble :)
This recipe isn’t so much measured as tasted, so once cooking’s well under way, start tasting and adjust the flavours till you’re happy.
You’ll need a big pan, with a lid!
This recipe tastes even better reheated, and freezes brilliantly.
Cooking time will be at least an hour but can be much longer if you like … I have often started it in the evening, turned it off at bedtime and finished tasting and cooking next morning. It is impossible to overcook unless you let it burn at the bottom of the pan â€" so stir it well!
About the spices: this is a very changeable list, so if there are any that you hate, leave them out or reduce the quantities. Ground (or crushed fresh) ginger and ground cardamom seeds are also good. The key spices when I cook this are cinnamon, cloves and nutmeg.
Whatever mix you use, if you can grind the spices fresh it makes a noticeable difference to the end result.
Rough quantities:
4 oz butter
bay leaves â€" half a dozen or so
1 red cabbage
4 large onions, chopped
2 sticks cinnamon
6 or more cloves
12 or more allspice berries
half a nutmeg (or more!)
4 Bramley apples, peeled, cored and chopped
vinegar -- (I use cider vinegar but malt or wine vinegar are fine)
honey (have a jar to hand) â€" light brown sugar also works well â€" white sugar will do but the flavour isn’t as rich.
Set the lowest heat you can under your big pan and drop in the butter and bayleaves.
As soon as the butter’s melted, add the cabbage, onion and spices, give them a really good stir and put the lid on.
Cook them gently with the lid on, stirring from time to time, until the onion starts to look transparent. About 5-10 mins later, add the apples and stir again.
Once the apple starts to soften, add the first dose of vinegar and honey â€" start with 4 tbs of each, stir it all in, give it 10 mins and taste.
Add more honey and vineger the same way, tasting as you go. You may find you need more of one but not the other depending on the sourness of the apples and sweetness of the onions.
If you feel it needs more spice, add more nutmeg and cinnamon (they don’t need long to cook in.)
Add black pepper if you like a bit more heat, and salt if you think it needs it.
Enjoy!
;D