Category Archives: Spicy Red Cabbage

Smorgasbord Christmas Celebrations – The Food Column – Carol Taylor – Traditional Christmas Menu

My carnivores Christmas menu…I hope even vegetarians will find something on here though…Beetroot tartare perhaps? Enjoy…Merry Christmas xxx

Smorgasbord Blog Magazine

Welcome to CarolCooks2 @ Smorgasbord Magazine and this week it is my Christmas menu for carnivores…lol

Thank you to everyone who made such lovely comments on my vegetarian Christmas menu it was a first for me I cook but apart from devising a menu for home I don’t publish a menu.

This week’s menu is a mix of the traditional with a couple of other dishes thrown in…I always like to make at least one new dish every Christmas some I never make again as they were ok..Just not that memorable…You know what I mean don’t you…

Prawn Cocktail

As far back as I can remember Prawn Cocktail has been a must-have for our Christmas starter…..One year I fancied a change and we had a fantastic fresh seafood platter with Oysters, Langoustines everything you could think of and some Thai dips made by the daughter in Law…The only way to…

View original post 3,396 more words

Smorgasbord Blog Magazine – The Food and Cookery Column – Carol Taylor Cooks #Cabbage – Stuffed, Red pickled, ‘Pasta’ dishes

The humble cabbage…What a revival cabbage is getting and it is so well deserved I love cabbage and so many different varieties and it is good for you…So a bonus tasty and healthy …Sorted xxxx

Smorgasbord Blog Magazine

Carol Cooks Cabbage…

Cabbage … I actually love cabbage and there are so many different varieties and it can be eaten cold, steamed, boiled, sautéed, pickled so many ways to prepare the humble cabbage.

Although I will admit that the cooking of cabbage has improved as I remember my Nan and my mum used to cook it to death but did we love the cabbage water with a bit of vinegar and pepper in it to us it was a real treat…Does anyone else remember that???

I won’t bore you with any more coleslaw recipes as cabbage makes a lovely slaw and there are so many dressing and additions you can make to make slaw but I think something different today.

Spicy Red Cabbage.

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…

View original post 1,896 more words

Christmas Recipes…Spiced Red Cabbage.

christmas-1695531_1920

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.

Spicy Red Cabbage

Ingredients:

  • 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)

Let’s Cook!

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…

 

 

The only time the world beats a path to your door is when you are in the bathroom!

Here is another of my very first blogs which has a lovely recipe for Spiced Red Cabbage which I always cook as an accompaniment to the Christmas Turkey. It’s easy to make and very nice 🙂