We always find that a red cabbage seems to go a long way. So here's a few ideas to help you get the most out of your vegetable.
This really is a blank canvas to put some nice raw ingredients together and dress with something punchy. Red cabbage is good friends with apple, celeriac, carrot, blood orange, fennel, beetroot. See what you have lying around and shred it all up into a bowl. Walnuts spring to mind here so throw some of those in. Toasted sesame and pumpkin seeds will also suit. Some chopped parsley or chervil are welcome here but not essential. Now for the dressing.....
Red wine vinegar 2 tbsp
Dijon mustard 2 tsp
neutral oil (olive, groundnut, sunflower) 5tbsp
pinch of sugar or tsp honey
Mix the vinegar with mustard, sugar or honey then beat in the oil. Alternatively bang the whole thing in a jar and shake like mad until emulsified. A dollop of yoghurt or creme fraiche will make it a creamier affair.
Scrunch the dressing into your shredded veg. Season with salt and pepper, scrunch, taste, scrunch, adjust seasoning, serve!
Pickled Red Cabbage
For when you want to preserve your cabbage for a later date. Having a pickle up your sleeve if also something to feel smug about. This recipe makes a fair bit so amend to suit your needs.
500g Red Cabbage, shredded
700ml Red Wine Vinegar
2 tsp peppercorns
4 bay leaves
2 tbsp black mustard seed
2 star anise
Put your shredded cabbage in a colander over the sink or a bowl and sprinkle with salt. This serves two functions; to season your veg and to draw out moisture. Toss well and give a good scrunch to make sure the salt is dispersed evenly. Leave for at least and hour. You will notice water draining from your vegetable.
Put the rest of your ingredients in a saucepan and bring to the boil slowly stirring the sugar to dissolve. Once dissolved switch off and leave to cool.
Give your shredded veg a squeeze to remove any excess moisture and place in a suitable jar or container. Pour over the pickle. Leave for a few days in the fridge for the flavour to develop.
Your pickle will improve many things. Part of a Buddah bowl, used to cut through something rich or simply a piled next to some nice cheese.
Sweet and Sour Braised Cabbage
Half a large Red Cabbage shredded
100g brown sugar
100ml red wine vinegar
Piece of cinnamon bark (or 1 tsp ground will do)
2 star anise
2 cooking apples cored and diced
Place everything in a pot with 200ml water, except the apple. Bring to the boil then simmer over a medium heat stirring from time to time. Add a bit more water if things are looking too dry. You should always have some liquid in the pan.
Cook for 30-40 mins with a lid on. For the last 10 minutes of cooking time add the apple. At this stage the liquid should be reduced and the cabbage tender. Increase the heat a little at the end to reduce the liquid and glaze the cabbage.
Serve this as part of a veggie roast and revel in the glory.