Tuesday 27 March 2012

Slow cook red cabbage

We have a number of hand me down and trusty red cabbage recipes that we love. Tried out this out the other day. Success!  Could be our new favourite. 

Put a tablespoon of olive oil in a pan on medium heat. Chop an onion and clove of garlic fairly fine and throw into pan to sweat off. Finely shred one red cabbage, about 2.5lbs. I used the largest dice on my hand mandolin and that turned out just right. Add to pan, cover, turn from time to time until cabbage glistens and has just soften and compacted a little.


Transfer to slow cook pot. Peel, core and fine slice one large bramley apple. Add. Take zest of one orange, two tablespoons of a dark sugar, a generous scraping of nutmeg, salt and pepper to taste and add. Add roughly half a cup of red wine, a half cup of red wine vinegar and a cup of water to pot. You need a little liquid to get it started but not too much as it will throw of more as it cooks. Stir, cover and leave to cook for upto 2.5 hours, just giving it the odd turn over.


I was surprise at how long it took. The cabbage never loses a slight soft crunch, but the flavours do not really blend and mellow until after about the two hours. It is a taste thing, you decide bearing in mind my comments. Enjoy