Red cabbage recipe wanted please.

Bongedone

ANNEGEDDES wrote: »

im too scared to taste it now!!


was planning on giving one jar to my dad for christmas!!!

I don't salt it 1st. Just stuck it straight in the vinegar and its fine.

hotcookie101

I have just bought 3 bags of ready prepped red cabbage (1.2kg RTC for 48p:j:j!!!) and I want to make a traditional braised cabbage. I have made it before involving apples, sugar and vinegar, but in a pot on the hob. Can I SC it? and if so any recommendations for recipes? Have bramley apples, various vinegars and sugars, LOADS of herbs and spices and red and normal onions

thanks in advance

Bunny200

Funnily enough I have exactly this in my slow cooker at the moment!! I used this recipe http://www.riverford.co.uk/recipes/recipe.php?recipeid=182&catid=5 but put it in the slow cooker and mixed it all up rather than layer it. Its been cooking about 4 hours and it smells absolutely gorg!! Might add a little extra sugar later on after tasting it but it tastes good now. I'm going to freeze it ready to use on Xmas Day, also making my stuffing terrine tomorrow to go in ther freezer ready for xmas.

Bongedone

I have made this one twice from Delia. Would be perfect for slow cooking: -

http://www.deliaonline.com/recipes/traditional-braised-red-cabbage-with-apples,809,RC.html

hotcookie101

Oh they both sound lovely, think i might try the riverford one, but do you think I can leave out the currants? will get SC down from its hiding place on top of the fridge/freezer tonight and get all that prepped, how long shall I cook it for-have a morphy richards with slow med and high settings?
Or-can I cook it overnight on low or do you think that would be too long?
Also planning lamb stew in it for friday, so hopefully will start using it again! (oops)

Bongedone

You could just add a bit more sugar like the Delia one to replace the sweetness.

Bunny200

Right, mines finished now, I added more sugar and more garlic than the recipe after I had tasted it but then we prefer sweet red cabbage rather than sour vinegary. I cooked it for about 7 hours on low but thats too long as the texture has been lost slightly. Would definatly do it again but maybe for 5 hours instead. Its now in an ice cream tub cooling down with a label FOR XMAS DAY waiting to go in freezer and its blooming gorg!
Good luck

Farway

Caterina wrote: »

Thanks Paddy's mum, I am reassured now, and I am sure it will be edible (e.g. not poisonous).

Sorry, two more questions for you experts:

1 - How long should I leave it there before tasting? It looks so good and appetising I feel like dipping in it already after one day!

2 - Can I keep chopping and adding new cabbage to the vinegar as I use the original stock?

Thank you all!

Caterina

You should really leave for about 4 weeks, and it is not a good idea to keep adding more to the jar, the original vinegar will become diluted over time with the cabbage

Just get some Smartprice malt vinegar 23p I think, and start a new lot

I never bother with all this boiling up, spices etc, but do salt overnight & rinse off before bottling in cold malt vinegar

Squirmy

Hi all....hope you can help me!!

I got a red cabbage in my veg bag I picked up at Sainsburys and I haven't ever cooked a red cabbage before.

Now I've had a look on here and google, but all i can seem to find is braised red cabbage....is there anything else I can do with it or is braised the best way to go?

Any recipes that I could use?

Thanks

Squirmy

loki13

I just steamed my cabbage at Christmas, but once you have cooked it, if you have left-overs it will be lovely in some mashed potato and fried up.