Been given a lovely red cabbage but OH says "doesn't like it" even though he never had it cooked. Is it possible to slice and freeze it? If not, any nice recipes especially freezable ones?
We really like it cooked as a veg but we also pickle it and make a relish but it doesn't keep for long, never frozen it though :)
I used to have a cooked cabbage issue - based on old scho0l dinners I suppose!
My fav is to slice in a pan with a little sugar, salt, butter and a bit of balsamic - really nice with pork..
Lovely as fresh 'salad'..finely shered/grated with fresh orange pieces and juice mixed in.. serve with any savoury food..yum..school food ;D
It makes lovely coleslaw with walnuts and raisins.
That reminds me we've still got two in down the lottie :)
I love my mum's spiced red cabbage, a slow cook recipe with apples, onions and spices, yum. Improves overnight and freezes well, very nice with sausages, pork chops, turkey, roast ham. If you fancy it I'll ask mum for her recipe.
Yes please Jayb ;D.
Quote from: Jayb on October 30, 2010, 20:45:52
I love my mum's spiced red cabbage, a slow cook recipe with apples, onions and spices, yum. Improves overnight and freezes well, very nice with sausages, pork chops, turkey, roast ham. If you fancy it I'll ask mum for her recipe.
mmmmmm Yes please. Sounds delicious
X Chas
Ollh, yes please.
Lottie
We do a similar red cabbage/apple dish... they will keep up to six weeks in a fridge ( we have a spare in the outside shed). :)
Here we go
1 small to medium red cabbage
3 onions
Large blob of butter (it wouldn't repeat k**b of butter!)
2-3 cloves of garlic
About a 1lb of cooking apples
1/2 an orange
3 tablespoons of red wine vinegar or cider vinegar
3 tablespoons of Demerara sugar
Salt and black pepper
Bay leaf (optional)
¼ teaspoon each of ground cinnamon, ground cloves and freshly grated nutmeg.
In a large casserole dish with a lid add;
Finely shredded cabbage
Peel the onions cut in ½ and then finely slice.
Peel and core the apples before slicing thinly
orange zest and 1 tablespoon of juice
Crush the garlic
Vinegar, sugar, Bay leaf (optional) spices, salt and pepper.
Mix thoroughly and dot the butter over the top of the mixture.
On with the lid and into a fairly low oven about 150C for approx 1¾ -2 hours. Stir once or twice during cooking, the mixture does start to sog down.
The cabbage should be soft and the vinegar and other ingredients combined to make a slightly sweet spicy juice which just coats the cabbage etc giving it a lovely almost glossy sheen.
Lots of variations too, adding mixed fruit, or finely chopped Chorizo, I prefer using balsamic vinegar and reducing the sugar a bit, also I sometimes add Crab apple jelly to sweeten instead. A hint of chilly brings an extra depth
Mum thinks it was a Delia recipe, though I don't know how much she has altered it
Thank you Jayb looks delic ;D.
Hugh F-W mainly annoys me as I think he's a massive bandwagon I don't want to jump on; his recipes aren't especially original (nor his veg growing ideas...) he's just very good at self-publicising. There are far more experts on here! Sorry to any fans ;)
Anyway, mini-rant off my chest, I did like his suggestions for red cabbage in the Guardian magazine a couple of weeks ago:
http://www.guardian.co.uk/lifeandstyle/2010/oct/23/red-cabbage-recipes-fearnley-whittingstall