Red cabbage Recipes

Red cabbage is a fine staple for rich winter flavours. The smell of this dish always reminds me of Christmas. This recipe is a favourite!

Braised red cabbage

Quarter the red cabbage and remove the core, then finely shred. Slice the onion and the apple. Tip into a large pan with the brown sugar, cider vinegar, butter. optional : add red wine and cinnamon stick. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender.

Will keep for two days, or can be frozen for two months. Reheat until piping hot.This dish pairs well with pork or goose.

Red Cabbage Coleslaw

Red cabbage also makes a nice coleslaw grated with carrot, nuts, vinegar and mayonnaise.

Red Cabbage Saurer Kraut

You can also preserve it as a tangy sauerkraut: In a glass vessel (large kilner jars work well), add thinly sliced cabbage, caraway seeds and juniper berries, mixed throughout. Pour over a brine. The brine should be 2% solution of salt water - This is equal to about 1 teaspoon of salt per cup of water.

Gently push down to release any air from the mixture. Cover the jar loosely with a lid. Place on a plate to catch any overflow that may happen once fermentation becomes active. Leave the jars at room temperature for 3 days. During this time, check daily that the vegetables are still submerged in the brine (add additional brine if necessary). You should start to see some bubbles on top, which indicates fermentation is underway. By the end of the 3 days, the red cabbage sauerkraut should have a clean, lightly sour smell and taste. Transfer the jars in the refrigerator. Wait at least 5 more days for the flavor of your red cabbage sauerkraut to develop.

Sauerkraut will keep in the refrigerator for at least 6 months but is best eaten within 3 months.