Red Cabbage Returns
October 10, 2006
Have to admit, I was dreading the return of the red cabbage. I think research would show that this vegetable is responsible for more people jacking in the whole organic box malarkey than any other.
More than almost any other ingredient, it seems to resist novelty and experimentation. Churlish in company, it stains everything it comes into contact with a deep, moody purple. An essentially solitary vegetable, vinegar and acidic apples seem to be it’s only culinary friends, although onions and sugar occassionally pop round for a neighbourly cuppa.
But treated with respect (braised in the old-fashioned way, with sweet, sour and spicy flavours), this grumpy old bugger mellows and softens. It even becomes, if not the life and soul of the party, at least a warm and charming guest at the table. This Tuesday evening, we invited him round for dinner with a couple of meaty Well Hung bangers.
Braised red cabbage
Shred the cabbage fine, wash well and drain. In a large, heavy pan gently saute a sliced onion until soft. Add the cabbage, a tablespoon of sugar, a good glug of wine vinegar, a couple of crushed cloves, two peeled and diced apples. Cover and cook on a very low heat for 2 hours, at least. When the cabbage is soft and reduced in bulk, season well. I reckon this tastes better made a day in advance, and gently re-heated.
(adapted from Leith’s Cookery Bible)
I think we’re going to have to do some serious research into other ways of cooking red cabbage, if we’re going to maintain our veg box sanity this winter. Any of you lot got any favourite ways of cooking this old curmudgeon?