Red, red, cabbage

Red cabbage is a fine vegetablred cabbagee that does not deserve to be placed in the swap box. I’ve got two favourite ways to serve red cabbage. The first is to make my normal coleslaw but replacing the green cabbage with red cabbage and adding apple, dried cranberries and blue cheese.

I grew up eating this braised red cabbage recipe which is from my Dutch grandma. It’s great with meat dishes or any veggie main course made with winter squash. You can tell it’s Dutch from the quantity of butter in it. It freezes beautifully – I always make a batch ahead of time for Christmas.

Grandma Jo’s red cabbage

2 oz butter
1 cooking apples, peeled, cored and sliced
1 medium onion, diced
1 medium head red cabbage, shredded
4 fl oz water
2 fl oz red wine vinegar
4 tablespoons soft light brown sugar
1 t salt
1/8 t pepper
1 bay leaf

In large, deep, frying pan, heat cook apples and onions in butter over medium heat until tender, about 10 minutes.

Add cabbage and the remaining ingredients; heat to boiling. Reduce heat to low and simmer for 40 minutes or until cabbage is very tender and a little caramelised, stirring occasionally. Discard bay leaf.

You can also bake it covered if you’ve got the oven on for something else. Take the cover off for the last 20 minutes or so to let most of the liquid evaporate.