Emily Rollings

In Season: Red Cabbage

BlogEmily Rollings

We had the first red cabbage of the year in our vegetable box this week. For some reason it really starts to feel like winter is coming when the veggies turn darker. You know the rich reds, deep oranges and moody greens of proper Autumn vegetables. The only thing I know how to do with red cabbage is braise it. It takes some forward planning but is really simple. I'll include the basic recipe below, but you can add a whole host of things. Apple to sweeten it or bacon to give it a salty edge, or both (both would be great). We had ours with lamb and mash; simple but great.

Given that my red cabbage repertoire is so limited I thought I'd see what else you can do with it, in case of more deliveries. Below are some of the most interesting recipes I found. I'm sort of hoping for some red cabbage next week to try these out. Let me know if you try them yourself and, as ever, please send any recipes my way too.

+ Warm Salad from My New Roots.

+ Chutney from Honest Cooking. Could be a great Christmas addition.

+ Talking of festivities. Mulled Cabbage from Able & Cole.

+ Red cabbage and creme fraiche crostini from Sunday Suppers. Enough said.

Simple Braised Cabbage

Ingredients

Red Cabbage 3 Tbsp Red Wine Vinegar

Method

1. Preheat the oven to 150°c.

2. Cut a 1kg red cabbage into small shreds and place in a lidded casserole.

3. Add 3 tbsp of red wine vinegar to the casserole and stir through.

4. Put the casserole with lid on in the oven and cook for 2 hours.

Note - Stir the cabbage periodically, to check that it is not catching. If you have a hot oven you might need to reduce the temperature. This is a slow, low heat kind of set up.

Image from Sunday Suppers