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Red Cabbage

red cabbageIt slightly pains me to write a post about red cabbage given the fact that I can’t actually stand it! However, just because I don’t like it doesn’t mean I can’t share with you some ideas I’ve come across for this vegetable which is currently at its best in November.

A couple of simple ideas to start you off:

Try braising with apple, smoked bacon and balsamic vinegar. Serve sprinkled with freshly chopped parsley leaves.

Try stir frying finely shredded red cabbage in butter and oil with ground spices like cinnamon, cloves and nutmeg, some chopped apple, a splash of red wine vinegar and a sprinkling of sugar. Delicious with sausages and roast ham.

And here’s a recipe for you to try for Moroccan red cabbage which comes from The Vegetarian Society…

Moroccan red cabbageIngredients:

  • 2 tsp butter (*or vegan margarine)
  • 1 small red onion
  • 1/2 tsp allspice
  • 400ml red cabbage, shredded
  • 1tsp pomegranate molasses (from Asian and Middle eastern supermarkets)
  • 1 orange, juice only
  • 3 tsp light muscovado sugar
  • 3 tbsp dried cranberries
  • 2 strips fresh orange peel
  • 1/2 pomegranate, seeds only
  • 1 tbsp flaked almonds

Method:

Melt the butter or margarine in a saucepan and sauté the onion until golden. Add the allspice and cook for a further minute before adding the cabbage.

Mix the pomegranate molasses and orange juice together and pour into the pan together with the sugar, dried cranberries and orange peel. Cook gently for 30-40 minutes until cabbage is soft (not soggy) adding extra water if necessary.

Just before serving, add the pomegranate seeds and garnish with toasted almonds.

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