I've had this recipe marked to test out for a while, so when hubby said he wanted sausages for dinner, I thought I would finally get around to cooking this up. Unsurprisingly, this tasted a lot like cabbage...a bit too much for me. I think I was hoping it would have a bit more going on, but given the short list of ingredients, I shouldn't be surprised with how it turned out. It was nice, but I think I'm more of a fresh cabbage person than a boiled cabbage person now that I've tested this out.
Red Cabbage with Apple
adapted from Stephanie Alexander's The Cook's Companion, pg 215
serves 6
1/4 cup water
1 red cabbage, sliced, washed and drained
4 tbsp brown sugar
pinch salt
2 cooking apples, peeled, cored and chopped
1/4 cup apple cider vinegar
100g butter, cubed
Put water, cabbage, sugar and salt into a heavy based pan. Add apple, cover and cook on lowest heat for 1 hour.
Take off the lid, and stir the apple through the cabbage. Add the vinegar and butter. Cook, covered for another 15 minutes and stir once more. The butter should give the cabbage a nice shine.
2 comments:
I actually really like red cabbage with Balsamic vinegar and bacon:
1/4 red cabbage, finley chopped
2 tbs butter
2 pces short bacon, diced small
1 clove garlic, crushed
balsamic vinegar
Pre-heat over to 180 DegC
Places red cabbage in bowl with 2 cups boiling water, let sit for 10 min.
Cook off bacon and garlic with butter in pan
Add red cabbage and saute for 3-5 min tossing so not to stick to pan
Add slpash balsamic vinegar (I prob use equlivant to 1/8 cup)
put into overproff dick and place in oven for 20 min until top is crispy... Serve!
This is the best way i have had cabbage.
Can also do with white cabbage swapping the balsamic for mustard seeds!
Yum Yum Yum. Great to see you guys again. Red Cabbage has such theatre and working it with apple is always quirky!
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