It might sound as if this is a dish which should be limited to comfort eating in Winter climates of the Northern Hemisphere, however please don't pass this recipe by if you live in the Southern Hemisphere. I've mentioned in previous posts how scarce fresh fruit and vegetables have been in North Queensland because of the recent floods. The dilemma continues. The fruit and vegetable shelves are still bare at times, and there are still no eggs, it's like a war zone in the supermarkets, even though some trucks are now getting through as temporary bridges are being constructed, presumably with the help of the Australian Armed Forces. When I saw one remaining whole red cabbage on the shelves at a local fruit and vegetable barn, I bought it, and this recipe is the result. I still have 1/2 a red cabbage leftover to use for salads.
Red Cabbage is one of the most resilient and versatile vegetables I know and I just love the beautiful magenta colour it brings to a plate. It will keep quite fresh for a few weeks in the vegetable crisper in the refrigerator. Granted, a whole red cabbage is big, it will take up more than it's fair share of space, however when the outer leaves are pulled off, the core removed it just fits in. I've given you some more red cabbage recipes at the end of my post, proving just how versatile this vegetable is.
This red cabbage recipe is very loosely based on one by Jamie Oliver. I've adjusted a few ingredients to suit my tastes. Everyone at home who ate it really loved it. I remember eating this in England when we were living there 20 years ago, and it's taken me this long to make it. Never say never.
Ingredients:
1 large red cabbage, halved, and shredded (I only used half the cabbage)
1 red onion, thinly sliced
1 eating apple, peeled cored and chopped into 2.5 cm pieces
2 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon dried oregano (fresh equivalent if you have it), or 1 tablespoon finely chopped thyme or rosemary or both combined to make a tablespoon. Adjust to suit your taste. 1 teaspoon of Dried Mixed Herbs would also work.
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
Juice of 1/2 squeezed orange
75 ml balsamic vinegar
salt and pepper to taste.
Method:
Serves 6 adequately as a side dish.
Select a large pot. I used a Dutch oven.
Cooking time 40 minutes
Remove the outer leaves from the cabbage, remove the white core and discard. Cut cabbage into 2 pieces, put one half aside for later, and slice up the remainder of the cabbage thinly.
Thinly slice the red onion. Add the olive oil to the pan, and cook the onion on a low heat to soften.
Add the apple and cabbage to the pan, cook for another 5 minutes, until slightly softened.
Sprinkle the brown sugar, cinnamon, allspice, garlic powder and herbs over the cabbage.
Add the orange juice.
Give it all a stir to coat the cabbage.
Season with sea salt and ground black pepper to your taste.
Add just a splash of water.
Reduce the heat to low and set to simmer, place the lid on your pot. Check and stir after 20 minutes and add 1-2 tablespoons of water if the mixture looks dry.
Simmer for another 20 minutes. Add the balsamic vinegar once the cabbage is almost ready and stir. Simmer for another 5 minutes.
Taste to check that the balance of flavours is right.
Cook's notes:
- 1/2 a large red cabbage is a lot of cabbage, however it does cook down. If you decide to double the ingredients and cook a whole red cabbage you will need a really large saucepan, and you will have enough braised cabbage to feed a large dinner party as a side dish to your main course. Just double all of the other ingredients.
- Please don't skip the vinegar. I love how Balsamic Vinegar gives the dish a deeper flavour, however Red Wine vinegar can also be used.
- Variations to the original recipe can include: adding toasted walnuts or pecans, and raisins. Citrus zest can be used to replace the orange juice, however you will need to add liquid to replace the juice. However I can't see the advantage of replacing the orange juice.
- The flavours will keep improving when stored covered in the refrigerator for a couple of days.
- The cabbage can be reheated in the microwave, or on the stovetop in a saucepan over a medium heat.
This sounds like a delicious recipe. I love braised cabbage.
ReplyDeleteThanks Judee, I love it now as well.
DeleteI absolutely love red cabbage! Sorry to hear things are still dire due to the floods. Hopefully things improve soon xx
ReplyDeleteThanks so much Anon. Things are starting to improve.
DeletePS it was me commenting!
ReplyDeleteTandy (Lavender and Lime) https://tandysinclair.com
Lovely, thanks Tandy.
DeleteRed cabbage can be tasty if made properly. Yours looks pretty good.
ReplyDeleteThanks Angie.
DeleteThis looks delicious! I am always looking for new ways to enjoy red cabbage, thank you. PS take care in your current weather, we have flood warning all the time here, because of the huge amounts of rain during our wet month, which is now.
ReplyDeleteMelynda thanks so much, things are settling down here for now. Hope you guys are ok. Yes red cabbage is an amazing vegetable to have on hand, and is so versatile.
DeleteThis sounds so good. I rarely think to buy red cabbage.
ReplyDeleteAnne, it's reasonably priced here most of the time, and lasts so long that I think it is great to have on hand.
DeleteWhat a clever, tasty and economical way to use red cabbage, because there sure is a lot of it.
ReplyDeleteThanks Anon.
DeleteRed cabbage is greatly beloved in northern Europe where I was born - somehow I like it even more than the traditional white. Have not used cinnamon or allspice to the best of my recollection but your recipe sounds very inviting :) ! Do hope the food situation will be on the improve soonest . . . what a year! bestest from the Southern Highlands . . .
ReplyDeleteThanks so much Eha, I would love to try an original northern European recipe. We really enjoyed this version though.
DeleteYes i do like a bit of brassica too! Hope things are on the improve up your way soon.
ReplyDeletesherry
Thanks Sherry, more and more is becoming available and the rain has stopped. I still find it amazing that here in the North, and as far North as Cairns where we have been, most of the supermarket foodstuffs are brought up by trucks from NSW and Victoria or Southern Queensland. When the roads are cut, the supplies are cut off. Can't see it changing anytime soon. Have a nice weekend.
ReplyDeleteI always forget about cabbage when it comes to veggies and side dishes. We make coleslaw quite a bit during the warmer months, but this is a great dish for any time of the year! The bit of orange juice in there is a fun addition - I bet it adds a nice, bright flavor. Well done!
ReplyDeleteDavid thanks for your comment. The orange juice and spices are delicious in this vegetable dish. Red cabbage is so versatile, I just love it.
DeleteI love red cabbage so much, but I only cook it when I can make it outside! Our house is very tiny and the whole place smells of cabbage if I make it indoors! I love your use of balsamic vinegar… I bet that really does add a lot of depth! This would be perfect with my pork roast. David (C&L)
ReplyDeleteDavid, so nice to hear from you. The red cabbage would be perfect with a pork roast, and I wasn't aware of a strong cabbage aroma when I cooked this batch. I am wondering if green cabbage when cooked has a stronger smell than the red. Anyway we enjoyed it over a few days of eating. Take care.
DeleteGlad to hear that you managed to get a whole red cabbage. I love braised red cabbage a lot and it's so good for you too! That sounds like a horror scene at the supermarket.
ReplyDeleteYes it was rather like a horror scene. Thanks for your message Lorraine.
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