Red cabbage recipe wanted please.

thriftlady_2

It weren't me my recipe takes hours, but I often make coleslaw with red cabbage -I like the combination of red and orange (from the carrots).

And thanks for reminding me that I have cooked red cabbage in the freezer -just the thing to go with franks and beans for tea tonight.

Nancy888

I do mine in the SC...

Cabbage shredded
250 ml water
Bramley apple peeled, cored and chopped
2 tblsps Red wine vinegar (or red wine :rotfl:)
2 tblsps Muscovado sugar

Bung it all in the SC
3-4 hours on high
6-7 on low
8-10 on auto

HTH Nancy

nickyc_2

Need some help.
Yesterday I made a big dish of braised red cabbage and apple although it's cooked through ok it has quite a strong taste of vinegar and I was wondering if anyone had any ideas of how I can "fix" this?

Penelope_Penguin

nickyc wrote: »

Need some help.
Yesterday I made a big dish of braised red cabbage and apple although it's cooked through ok it has quite a strong taste of vinegar and I was wondering if anyone had any ideas of how I can "fix" this?

Either cook for longer to boil off the vinegar, or add bicarbonate of soda to neutralise it

Penny. x

champys

What about adding some (more) brown sugar?

nickyc_2

excellent, thanks I'll give it go...probably more cooking and a bit of sugar for good measure.

Pennylane

I always add a small amount of brown sugar too. I also add a couple of bay leaves and a large sliced apple laid over the shredded red cabbage. Yum!

Caterina

Today I read in this forum about people making red cabbage pickle I thought why not? I have a red cabbage that needs using, spices, vinegar etc.

But I am notoriously short in the patience department and tend to cut corners, so I boiled up the vinegar and spices, chopped the cabbage, gave the jar a quick swig of boiling water (for hygiene), chucked the cabbage in the jar, topped it with some salt and sugar, shook it all about, then covered the lot with the hot vinegar.

Now suddenly I am having cold feet and worries, what about botulin and all the nasties that can happen when you do not follow the pickling stages properly? Is there any chance that because I put the cabbage in without first salting it I might be poisoning myself and family? Is the vinegar enough to preserve it and keep the environment acidic enough to avoid for the botulin to form?

Any suggestions and help gratefully received. Thank you.

Caterina

ANNEGEDDES

oh crickey i did some the other day and just chucked it in to the vinegar ooops!!!

Caterina

Annegeddes, if you taste yours first and then I never see you on the thread I shall know not to taste mine then!:eek: And viceversa of course :rotfl:

Caterina