Thursday, 20 October 2011

Red Cabbage

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.

10 comments:

Annie said...

I love red cabbage ... I'll be trying this just as soon as I've bought one. Thank you for sharing :D

Denise said...

Sounds lovely! This is definitely the time of year for comfort food. It's just now getting cool here in Alabama, and tomorrow morning it's supposed to be in the low 30's. Our first frost of the season and time to start making soups and stews!


visiting from Down To Earth

Sue said...

Oh yes, delicious red cabbage. I cook it like that too but with apple and cloves added. It freezes really well.
Jacket potatoes, braised red cabbage and ham is one of my favourite meals.

Fran said...

I love red cabbage too and the ones on the allotment are just about ready. Will give this a go with our Sunday lunch xxx

BadPenny said...

Lovely. I'm the only one in this house who eats it but I did do it one Christmas (when we had a lot of family here ) ... eaten with Boxing day leftovers.

I love it cooked with apple & onion. I may make some & freeze as you suggest.

litlove said...

This is one treat I miss - it's got too much sugar in it for me now. You don't happen to know of a red cabbage recipe that doesn't have sugar? It's unlikely, but I live in hope!

Calico Kate said...

Oh yes deliscious, I too add apple to my version. We both eat it - but perhaps not often enough! Didn't know it could be frozen that def one to try.
We once went for dinner with someone who had put their version in a slow cooker just before lunchtime to be eaten in the evening. It was Appalling! Sooo over cooked it was a very pale version of its former self with no crunch either. Not a good way to do it!
CKx

Thrifty Household said...

My Mum adds apple & onion to her red cabbage recipe.
I've experimented with the recipe many times but keep returning to this version as I really like the tanginess of it!
I have cooked it without the sugar but found that it does need some intense sweetness to balance the vinegar and orange juice.

backlanenotebook said...

I was about to blog (brag about) my allotment grown red cabbage, enormous, but will use the recipe instead.

reginascottage said...

hello
i love red cabbage!!!! thanks for sharing the recipe! i like your blog.
blessings regina
reginassimplelife.blogspot.com

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