Delicate and piquant red cabbage recipe
Posted by Fiona Nevile in Vegetables and Sides | 18 comments
Danny tottered in, burdened with two carrier bags of bargains on Friday evening. He had been dispatched to buy a good bottle of vodka. Waitrose had Stoly for ten quid a bottle so he swooped in there and had discovered a small bin of almost-out-of-date fruit and veg.
As I poured a vodka, he retrieved the bargains and piled them on the table. This mountain included an organic red cabbage and four figs, both for 20p. As the fridge has decided to cross the tracks and become a freezer, we left them on the worktop overnight.
Saturday, mid morning I feasted on figs (D has yet to discover how great these are) and this evening I proposed making a red cabbage side dish to accompany D’s roast chicken.
“Great idea.” Probably remembering Sauerkraut he added. “I don’t want it to be too acidic or too sweet.”
I have found that most red cabbage dishes are both. Even though I was planning a sort of Sauerkraut, I made a quick U turn and ventured onto the internet. As I was checking out recipes he rushed downstairs.
“If you are doing red cabbage, we need to schedule it towards the end. Just let me know. It shouldn’t need more than 10 minutes at most.”
I was deep into a recipe that called for 2.5 hours simmering on the hob.
He was gone before I could say red cab. As he had only just put the chicken in the oven I was on reasonably safe ground. The most appealing recipe was this Norwegian Red Cabbage recipe from Recipe Zaar. Timing was just 1.5 hours. I was in with a chance.
However, I reckoned that my cabbage would take a little longer than his roast. Probably I would need to tweak. So I followed his instructions and supplemented the vinegar with our homemade raspberry vinegar, which is mild but bursting with flavour. I used dark brown muscavado sugar and our wild plum jelly which is sharp and tangy rather than the sweet one suggested in the recipe.
The chicken rested for quite a while as I dealt with the cabbage The final result stopped all time related complaints in their tracks. The cabbage was soft with just the right bite. It was gently tangy and fragrant. Expecting a quiet rebuke for holding up the meal, I was amazed when D tasted it and announced,
“This is exactly how I’d like red cabbage to be cooked from now on.”
A lucky break as it is the first time that I have cooked red cabbage. Thank you Recipe Zaar for your inspiration and Danny for your reservations.
Fragrant and tangy red cabbage recipe
Ingredients:
- 500g of finely sliced red cabbage (fleshy stalks removed)
- 2 tbls of raspberry vinegar
- 2 tbls of muscovado sugar (dark brown)
- 125ml of water
- 25g of butter
- 3 tbls of wild plum jelly (or any tart tasting jelly that you find in your larder such as sour grape, red currant, gooseberry). If you only have ultra sweet jelly, add a half teaspoonful of raspberry vinegar when you add the jelly.
Method:
- In a large casserole combine the chopped red cabbage, raspberry vinegar, sugar, water and butter. Bring gradually to the boil and simmer for an hour, turning occasionally.
- Add the jelly and simmer for 20 mins. Drain and serve.
Leave a reply
Hi Amanda,
I’m definitely going to grow red cabbage next year.
Just catching up… Sounds wonderful. We grew red cabbage this year, though so far have only had one. It was delicious we had it mainly raw in salads. If we get anymore (I think they need some sun) then I’ll definitely give this a try.
Hi Ash,
I’d love the red cabbage salad recipe. Thanks.
Hi Pat,
Danny is now hooked on red cabbage!
Absolutely right, Joanna, it was even better last night. And it was good to have part of the meal prepared already.
I do hope that you enjoy it, Sara.
Ahh, Kate, that sounds superb. I must remember that for Christmas. I did consider a splash of balsamic but then lost my nerve!
So you are Welsh, Toni-anne! Your fellow countrymen were such fun to work with.
I don’t grow red cabbage either, Celia, but I might have a go now. Your recipe sounds delicious – love the idea of the chestnuts and slow baking in the oven.
We love red cabbage (but I’m ashamed to say I haven’t successfully grown one) – I buy them from the farmers’ market or road-side stalls. My favourite recipe uses apple cider vinegar and combines the red cabbage (par-boiled) with chopped Bramley apples, onion and cooked sweet chestnuts. All cooked in the le creuset in the oven. Make loads and freeze in batches – great for accompanying sausages and mash on a cold winter evening.
I love the alchmey of adding the vinegar to the indigo colour water from the boiled red cabbage and it instantly turns red!!!!! Cooking chemistry – wow!
Celia
So glad that you had a pleasant stay with two of my fellow contrymen. It’s good to know that some of us are still civil and polite to our fellow humans.
Red cabbage made with red currant jelly spiced with cinnamon ( see Jane Grigson’s Fruit recipe book), a touch of balsamic vinegar with the fruit vinegar and throw in some cranberries towards the end, perfect for xmas!
This sounds great – we love red cabbage so we will definately be trying this recipe. Thanks for sharing.
Sara from farmingfriends
That sounds good – and it’ll be even better when you reheat the leftovers, all the flavours will mingle. I love it when you can use things you’ve already made to make what you’re making taste even better (if you see what I mean). And all for 20p!
Joanna
That sounds really yummy Fiona!! Thanks!
That looks great! We often get red cabbage in our organic bag and none of us like it. My friend Jane gave me a recipe for a salad with red cabbage which she says is awesome. I’ll look it up and email it to you if you like.