Red Cabbage is so beautiful, it not only tastes wonderful but looks great too. Each time I cut one open I find myself momentarily mesmerized by all those purple folds
I finely sliced half the cabbage so that I could make my favourite red cabbage recipe.
I put the slices (from half a medium red cabbage) in a large pan and then added;
3 fl oz Vinegar (I use cider or wine vinegar)
Juice & grated rind of an orange
1 oz Butter
1-2 oz Sugar (I tend to add 1 oz of sugar)
A large bay leaf
(I always add a handful of sultanas too)
I cooked it on a medium heat for 1 hour. As it cooked, the house filled with the smell of Christmas (I sometimes add a cinnamon stick if I really want to go for the festive aroma).
The resulting cabbage was soft, sweet, tangy & glossy with a red purple liquid. A friend came over & we ate it with mustardy mashed potatoes, sausages & onion gravy. It was real winter food for a cold day. It also freezes well in portion sized bags- beware the defrosting process as it can get a bit 'purple'!
A big thank you to Anne who wrote the recipe down for me on a scrap of paper when I stayed in her Lincolnshire farmhouse some 15 years ago.