Perhaps red cabbage is associated more with being pickled and sold in jars, but now is the perfect time to include this veg as part of your meals. It’s actually been in season since August, but this is the last month of its reign – funny then that if it is cooked up, it is usually at Christmas when it is no longer seasonal.
Cabbage is not always that appealing served up on the side of a plate, but can certainly be part of some lovely accompanying side dishes. Why not give the following recipe a go and you may well be converted to the joys of red cabbage.
Red cabbage and apple medley
Goes nicely with poultry, game, pork or vegetarian dishes.
- Remove the tough outer leaves, stalk and hard centre of a red cabbage, then shred the leaves.
- Chop 450g (1lb) cooking apples and 450g (1lb) onions. To this add 1 tbsp soft brown sugar and 0.25tsp ground cinnamon, 0.25tsp ground cloves and 0.25tsp ground nutmeg (though 3 x 0.25tsp mixed spice will do just as well).
- Place a layer of cabbage seasoned with black pepper in the bottom of a large oven-proof dish. On top of this place a layer of the apple, onion and spice mix. Continue with alternate layers till it is all used up.
- Pour over 3tbsp wine vinegar and place a few small dots of margarine on the top.
- Cover with a lid and cook in the oven at 150 degrees C (gas mark 2) for 2-2.5hrs, stirring a couple of times part way through cooking.
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