Red Cabbage is winter or at the very least approaching winter. My red cabbage recipe is my mum’s which means it’s probably 90% of the world’s mums recipes. Nothing spectacular or novel just red cabbage gently cooked with onions, an apple, red wine vinegar and seasonings.
What makes it special is that I wrote it down on the back of a Christmas Card. You know what I mean don’t you – last year’s Christmas Cards torn in half and used for shopping lists, notepads, recipes and of course art.
Art in the kitchen starts with a sheet or two or newspaper over the kitchen table, if memory serves me right it was The Guardian or the Sunday Times – nice big sheets to make a mess on. Then out came the rounded scissors, a glue pot, sheets of paper, crayons, paints, glitter, and well anything that I could possibly stick onto paper. And yes out came some of the Christmas Cards and snip, snip, snip with the rounded scissors and the images of robins or trees or picture perfect cottages in snow would be cut out and glued. And a picture-story would be told. All with plenty of splodged glue, wonky cutting and a sprinkling of glitter.
Checking my recipe for Steamy Spiced Winter Red Cabbage and looking at the Christmas Card it’s written on I can’t help but think of cold wet winter days, the windows steamed up and yours truly at the kitchen table doing ART. There’s a contentment to that mental image of the former me, the child me. And there’s contentment in reading my scrawl and abbreviations as I quickly jotted down the recipe as my mum read it out – an un-recipe if you will, just something that was made from memory. So here’s to Red Art and Artfulness at the kitchen table!
Simple Steamy Spiced Winter Red Cabbage
- I red onion, peeled and thinly sliced
- Approx 1 tablespoon of butter or oil
- 1 Red Cabbage, halved, the thick stalk and outer leaves removed. Thinly sliced, as thin as you can get with a knife.
- An apple – either a Bramely (a cooker) or a tart dessert apple, cored, peeled and chopped
- A bay leaf or two
- Approx 1/4 pint of red wine vinegar
- A tablespoon of light brown sugar
- A splash or two of water
- Salt and black pepper to season
- Gently sauté the onion in the butte or oil until it is cooked and softened (not browned)
- Add the red cabbage, the apple, the bay leaf, red wine vinegar and sugar and stir
- Turn the heat to low, put a lid on the pan and simmer very gently for about an hour.
- Keep checking the red cabbage mix to make sure it doesn’t stick to the bottom of the pan, if it is getting a bit dry splash a little water into it.
- Cook until the cabbage is soft and sweet and season to taste
Variations and notes
- Cooked Red Cabbage freezes brilliantly, which is lucky as a little goes a long way!
- There are countless ways to cook red cabbage, and countless seasonings to add, here’s a few suggestions –
- Add a small stick of cinnamon to the cabbage while its cooking
- If you like cloves add 1 or 2
- Add a teaspoon of caraway seeds
I’m wondering what you add to red cabbage? there’s a whole winter ahead of me and spice is the, well it’s the spice of life isn’t it!
Red Cabbage Growing Notes –
For the first time ever I’ve managed to grow a mini crop of red cabbage – not one or two, not some stumps left by the pigeons or snail strafed leaves. But proper whole red cabbages. There is no rhyme or reason to this. Sown as normal, planted out as normal, neglected / forgotten about as normal. And hey presto a crop of red cabbage. So there are no sage words of gardening advice here except to keep on trying and one day, one day things will come good.
The cabbages will be left in the ground, netted from the pigeons and will last well throughout the cold and wet of a British winter.
- How to Grow Cabbages in Your Vegetable Garden (simple-green-living.com)