Monday, 16 January 2012

Recipe - Braised Red Cabbage


We're not talking advanced cookery here but it is still a recipe that is worth having tucked away. Braised red cabbage goes well with quite a lot of dishes and people have been known to eat is cold as well as heated.

It is definitely something that you can freestyle quite a bit.This time we cooked it quite safe and boring, mostly due to the fact that we were serving it to people whose preferences we weren't sure about. Next time we might swing it a bit more. Add in some freshly squeezed orange juice and grated skin from the orange? Why not. Add some grated nutmeg and grated allspice, why not? We actually had some star anise in from the beginning which we removed once we thought it had added enough aniseedy flavour.

We had this on the side with a beef and blue cheese pie we served on New Years Eve but that's just one thing to have it with. I think you'll be able to think up some other combinations to go with.

Just a note though, if you cook it on the stove top - make sure to check it often and add liquid as and when needed. Alternatively, lid on and in the oven at 180c for about an hour and you shouldn't need to worry too much about it running dry.

Enough chit-chat, we got a recipe to look at.

Ingredients
2 red onions, sliced
1 red cabbage, about 1 kg, sliced
1 large Bramley apple, peeled and roughly diced
250 ml water (more needed later as you cook away)
60 ml red wine vinegar
3 tbsp brown sugar
Salt
Pepper


Method
Heat a large casserole pan on the hob. Once hot pour in some olive oil and fry off the onion until soft. Add in the other ingredients and stir well. Let this cook under a lid (or alternaively in the oven as per above) for about an hour or until soft to your liking, stirring now and then. Adjust the seasoning as you go along.


Enjoy!

7 comments:

  1. First had a version of this in Germany and have loved it ever since! Another winning post with a side dish that goes beyond "typical" but is easy to pull together! Thanks, Mike!

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    1. Kevin,

      Many thanks for your kind words. I think most countries in Europe, at least the northern parts of Europe, have a version of this. Matter of fact, most countries have several versions of it, regional variations are very common.

      I'm really glad you liked the recipe, although it is very simple and not very exciting.

      // Mike

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  2. In Denmark we eat this with turkey at Christmas, year round with pork roast and almost most importantly with our fabulous hotdogs. Mike, I'm sure you've had this. Yummy ! It's way under-rated which ever way it's eaten :)
    As always thanks for sharing !
    Karin

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    1. Karin,

      It is very common on the 'smorgasbords' of Sweden around Christmast as well. It sure is a year-round dish, red cabbage is not just for Christmas. ;)

      Hell yeah, I've had it with rode polser in Denmark on numerous occasions. It's ace.

      As always - thanks for taking the time to comment and for the kind words.

      // Mike

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  3. Red cabbage is delicious but I've never made it. This doesn't look too hard and the addition of orange would be really tasty. GG

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  4. GG,

    Many thanks for taking the time to post a comment.

    This is indeed very simple to make, there's some cutting involved but I quite often let the old Magimix do the work for me.

    Orange peel and juice works really well with this, I've heard of people putting things like apple juice, chili or blackcurrant jam into it.

    It truly is a easy and versatile side dish, just see Karin's comment about having it with hot dogs in Denmark above.

    Please let me know if you try your hand at this and how it turned out for you.

    Once again, many thanks for taking the time to write a comment.

    // Mike

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Please leave a comment. Positive or negative - all comments are welcome and useful. I do enjoy hearing what you think of my posts, what is good and what needs improving so please post away.

// Mike

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