Red cabbage recipe wanted please.

Winged_one

I have 2 heads of red cabbage which I harvested at the weekend. Never grew it before, and tried as an experiment. As the top leaves on the inner ball were starting to rot, I had to harvest both heads at the weekend, when I was under the weather (my gut was NOT up to eating cabbage). So now I have 2 heads that I need to use up urgently, no room in freezer, still somewhat upset tum, and have never used it before.

Any ideas?

Thanks in advance (and hope I haven't put this up wrong).
Wings

Lady_Aitch

Hi, Pinkwinged has just posted a recipe for pickled cabbage. Its under the "Any ideas for pickles" topic

Pink.

It will keep in the fridge for at least a week. I love braised red cabbage. Chop it and add a finely sliced onion, some chopped apple, a tablespoon of cider vinegar (although ordinary vinegar will do), a teaspoon of sugar a couple of tablespoons of water and a good knob of butter. Stir the ingredients together and cook, covered, very slowly in the oven, on the hob or in a slow cooker until the cabbage is tender. It's also lovely pickled.

There are lots more ideas on this thread:

Red cabbage recipe wanted please.

I'll add your thread to that one later to keep the suggestions together.

Pink

RosyRed

I've made this before :-

http://www.deliaonline.com/recipes/type-of-dish/party-food/accompaniment/traditional-braised-red-cabbage-with-apples.html

Also,you can make coleslaw with red cabbage which is quite nice.
Hope you feel better soon.

Primrose

We love this one:

Finely shredded red cabbage
Half a sliced eating apple,
Half a sliced Bramley cooking apple
1 chopped onion
1 Mattesons preserved smoked sausage in bag (or tinned Frankfurters)

Lightly fry the onions. Add the shredded red cabbage and apple slices and cook for about 10 minutes until everything is softening. Add a couple of tablespoons of chicken stock made with half a stock cube to prevent the mixture getting too dry.
Add the chopped smoked sausage until it is heated through.

Serve with mashed potatoes to mop up the juices.

Incidentally the tight ball of your red cabbage will keep for 2 or 3 weeks in a polythene bag in a cool place.

Winged_one

Thanks PinkWinged and everyone. Will browse later and enjoy - bit of a shock in work a while ago so life takes precedance

Geeves1980

I can definitely second the braised red cabbage, it is lush! I love it with pan fried duck breast, creamy mash and baby carrots/green beans. It's one of my favorite dinners ever.

In fact I got some duck breasts with my shopping this week and am having it at the weekend.

BitterAndTwisted

My mother used to make the braised recipe that Pinky posted except she put caraway seeds in as well. Absolutely delish with some nice bratwurst or bockwurst and mashed potatoes on a cold day.

cooking-mama

I normaly just braise red cabbage with a couple of cloves of garlic,then add butter n black pepper to serve...but im looking for more of a spicy idea to serve with christmas dinner as a side,is there one spice in particular that goes well with red cabbage?

andrealm

http://www.itv.com/Lifestyle/Food/ThisMorning/Recipes/Christmasdinnertrimmings123/default.html

I did this one with juniper berries and dried cranberries last year and it was lovely, might do it again this year.

A couple of years ago I did a Delia Smith one,similar to this one and it was nice too
http://www.deliaonline.com/recipes/type-of-dish/party-food/accompaniment/traditional-braised-red-cabbage-with-apples.html

I'm not sure if this was the one I used as I thought it had allspice in it?