Red cabbage..our Christmas dinner would not be the same without it…I have been making this …Well, it seems like forever but it must be at least for the last 35 years so it is a well, tried and tested recipe and one which we absolutely love. The recipe was originally given to me by a very dear friend whom sadly is no longer with us..but every time we have this dish we remember you with much love Pauline…
The recipe has German origins which is where Pauline’s husband came from.
Cooked with Apples, red onion or shallots, some spices, balsamic and a tinsy, winsy drop of Red Wine….mmm..try a glassful…lol..
It is a lovely accompaniment to Roast Dinners and tastes even better when kept a day or two before eating…well if it lasts that long …and it freezes well. It wouldn’t be a Christmas or Thanksgiving Dinner without it…we love it.
Spicy Red Cabbage.
- One medium-size Red Cabbage.
- One medium to large Red Onion Or about 8 shallots…
- 2/3 cloves of garlic
- One large Bramley Apple peeled, cored and roughly chopped
- 2 tbsp Balsamic Vinegar.
- A half to whole glass red wine.
- Salt and Pepper to season.
- 1-2 tsp Cinnamon or mixed spice.
- Cinnamon Stick ( optional)
Chop cabbage, Onions, garlic and Apple.
Cook Onions and garlic in butter or olive oil until onions are soft.
Add chopped cabbage and apple, half of the balsamic and half of wine.
Season and add spices.
Cook for at least 2 hours( I cook mine for 3 generally) and add more wine and balsamic to taste.If you think it is a bit dry then add a little water.
Tip: If like me Bramley apples are unavailable where you live then it’s trial and error. I tried green apples and it was ok but this week I used 4 dessert apples and it was the best, the same with seasoning and spices its personal taste so play with it and adjust to your taste which is what I do with all my cooking ….and especially now I live here it has taught me a totally new way of cooking, I was very recipe and measurement driven. Now I just look inside the fridge or freezer and cook with what I have because it is about taste, taste and taste again… or it could be just certain ingredients are unavailable here…….the only time I now measure is when I make pastry or cakes and that does have to be more precise but any other dishes then I play with ingredients and I have much more fun when I am cooking.
This dish can be made at least a week in advance if you are keeping it in the fridge or longer if you are freezing it.
To serve just gently reheat and check the seasoning…