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    • clareski
    • By clareski 6th Sep 17, 7:06 PM
    • 765Posts
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    clareski
    Red cabbage
    • #1
    • 6th Sep 17, 7:06 PM
    Red cabbage 6th Sep 17 at 7:06 PM
    Suggestions please!! I have a red cabbage in the fridge, needs using up. Can I make braised cabbage without apple or sultanas? I like the texture but not the sweetness. What would I need to use instead?
Page 1
    • Mojisola
    • By Mojisola 6th Sep 17, 7:19 PM
    • 28,221 Posts
    • 71,786 Thanks
    Mojisola
    • #2
    • 6th Sep 17, 7:19 PM
    • #2
    • 6th Sep 17, 7:19 PM
    Onions. Red wine vinegar. Star anise. Cinnamon.
    • Jojo the Tightfisted
    • By Jojo the Tightfisted 6th Sep 17, 8:50 PM
    • 22,933 Posts
    • 88,472 Thanks
    Jojo the Tightfisted
    • #3
    • 6th Sep 17, 8:50 PM
    • #3
    • 6th Sep 17, 8:50 PM
    Caraway seed is really nice with cabbage, too.
    I could dream to wide extremes, I could do or die: I could yawn and be withdrawn and watch the world go by.

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    Originally posted by colinw
    • jackyann
    • By jackyann 7th Sep 17, 6:13 PM
    • 3,104 Posts
    • 6,043 Thanks
    jackyann
    • #4
    • 7th Sep 17, 6:13 PM
    • #4
    • 7th Sep 17, 6:13 PM
    Yes, just use the braising process, and add what you want. I often use a little vinegar and a little sugar to get a 'sweet & sour' taste. Once cooked, it freezes very well.
    I also make a colourful 'cole slaw type' of salad using red cabbage.
    • Pollycat
    • By Pollycat 8th Sep 17, 10:33 AM
    • 17,625 Posts
    • 44,863 Thanks
    Pollycat
    • #5
    • 8th Sep 17, 10:33 AM
    • #5
    • 8th Sep 17, 10:33 AM
    Yes, just use the braising process, and add what you want. I often use a little vinegar and a little sugar to get a 'sweet & sour' taste. Once cooked, it freezes very well.
    I also make a colourful 'cole slaw type' of salad using red cabbage.
    Originally posted by jackyann
    I do this with sliced radishes, diced beetroot and sliced red onions with the red cabbage.
    I also add creme fraiche.
    It looks great on a buffet table.
    • juliettet
    • By juliettet 8th Sep 17, 10:39 AM
    • 566 Posts
    • 3,144 Thanks
    juliettet
    • #6
    • 8th Sep 17, 10:39 AM
    • #6
    • 8th Sep 17, 10:39 AM
    I would stir toasted pine nuts and grated beetroot through. Toast the nuts in a dry pan. Don't leave them. They will lift the dish.
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