Red cabbage recipe wanted please.

littleredhen

http://www.bbc.co.uk/food/recipes/database/devilishredcabbage_8076.shtml

Mandles

You can make nice coleslaw with it, Yummy.

mouseymousey99

Slightly different version BBC receipe..
shred it up and wash
Pop into pan (you don't need any more water as you have the water from the wash still on the leaves)
add some apple & about 2 tablespoons sugar
chopped onion (& garlic)
some red wine (if its a largish cabbage about 1/4 to 1/2 pint)
heat up (with the lid on) for about 25 mins
you can portion it out and it freezes really well.

D&DD

mouseymousey99 wrote: »

Slightly different version BBC receipe..
shred it up and wash
Pop into pan (you don't need any more water as you have the water from the wash still on the leaves)
add some apple & about 2 tablespoons sugar
chopped onion (& garlic)
some red wine (if its a largish cabbage about 1/4 to 1/2 pint)
heat up (with the lid on) for about 25 mins
you can portion it out and it freezes really well.

This is similar to the one in my Sara Lewis slowcooker book which comes out yum!!

Dollardog

I love Sains taste the difference braised red cabbage with spiced red wine and would love to make something similar. Looking for an easy way to do it, I have some of Aldi's Gluwein and wondered if I could use that instead of having to buy spices etc? Would I have to put vinegar in it? if so, what sort?
Hoping someone can help.

Thanks

MoaningMyrtle

Slice cabbage finely, put in pan with large knob butter, cup of wine, slug of raspberry or red wine vinegar, spoonful of brown sugar, chopped apple, a few raisins and a cup of water. Put on lid on medium hear and cook for 40 minutes, checking there is a little liquid. You can also stir in redcurrant jelly or cranberry sauce. The Gluwein would be fine too.

This is suitable for slow cooker or caserrole cooking too.

Dollardog

Thanks a lot MoaningMyrtle, don't think I would want the raisins in, but the rest of it sounds good. I will try it. I saw some red cabbages the other day.

Dollardog

Glad wrote: »

I slice mine thinly and put in a saucepan with a cup of port, the juice from one orange anda tbs of brown sugar.
Cook on the lowest setting for one hour.

That sounds really nice - I'll have to try that!!

floyd

Just opened my last of 4 big jars of red cabbage and its gone really soft. Anyone know how long it tends to stay crisp if you do the overnight salting, rinse, dry, pack in cold spiced vinegar method? Is there a way of making it stay crisp longer in addition to salting?

I made this lot in early Jan so its about 3 1/2 months old

Primrose

I made three large jars of pickled red cabbage around mid January.. . Ate the first one after about 3 weeks when it was still nice and crunchy so I suspect my remaining jars will be soft now too. I guess it probably needs to be eaten within 2 - 3 months if you like it still to br fairly crisp.