Cabbage is a kitchen faithful with magnificent culinary potential. Cabbages are members of the brassica family and ancestors of cauliflowers and Brussels sprouts. The original kale-like sea cabbage from which today’s cultivars are descended is still found growing among the pebbles on our beaches, between the high-tide mark and the cliffs. Red cabbage is particularly good braised for a long time until soft and caramelised.
braised spiced red cabbage
This has all the appeal of classic spiced red cabbage but takes less than an hour to make rather than the usual three or four. Delicious with roast pork, sausages, duck or goose, or even with turkey for Christmas dinner.
1 red cabbage, finely shredded
2 cooking apples, peeled, cored & chopped
1 onion, chopped
slug sunflower oil
around 5 allspice berries, roughly crushed, if you can find them – otherwise leave out
1 stick cinnamon
1 bay leaf
1 1/2 tbsp dark soft brown sugar
1 1/2 tbsp cider or red wine vinegar
Sweat spices, onions and apple in the oil in large heavy-based pan until beginning to soften. Add the bay leaf and cabbage and enough water to come about half way up the cabbage. Cover and turn up heat so cabbage is boiling, return to simmer and cook for 30-40 mins until cabbage is tender. By now the liquid should have reduced to about an inch in the bottom of the pan but if there is too much water left, uncover the pan and boil vigorously to reduce it further. Add in the vinegar, sugar and seasoning, taste and adjust so that you have a good balance of sweet and sour. Serve straight away or cool and reheat later. This dish also freezes very well.
quick scandi-style red cabbage
serves 4, prep 5 mins, cook 50 mins
Many red cabbage recipes take a good couple of hours to cook. This Scandinavian inspired recipe has lots of warm spicy flavour but takes less than half the time so, as well as serving alongside cold meats, it’s good for a mid-week supper. Try it with pork chops and creamy mashed potatoes with a little of our Riverford beer mustard stirred in.
1 tbsp rapeseed or sunflower oil
1 red onion, peeled & very thinly sliced
½ a large red cabbage, tough core & ribs removed, leaves finely shredded
3 juniper berries, bashed with the flat of your knife
½ tsp allspice
½ tsp caraway seeds
1 bay leaf
1 tbsp red wine vinegar
100ml red wine
2 tbsp cranberry sauce
1 good sized eating apple, cored & thinly sliced (no need to peel it)
Heat the oil in a large wide frying pan, wok or casserole, one with a lid (or you can cover the cabbage with a layer of foil instead). Add the onion and cabbage and fry for 10 mins on a low to medium heat, stirring now and then. Add the juniper, allspice, caraway, bay leaf, vinegar, wine and cranberry sauce. Season, cover and cook on a low heat for 20 mins. Add the apple and cook for a further 20 mins, stirring now and then to stop it catching. Check the seasoning before serving.
red cabbage, winter root & pomegranate slaw
serves 4, prep 10 mins, cook 0 mins
To get the seeds out of your pomegranate easily and without any bitter yellow pith, cut it in half crossways and use a rolling pin to bash each pomegranate half over a bowl, squeezing it slightly now and then so the seeds fall out. Odd bits of the pith might fall out too, but can easily be picked out.
juice from ½ a lemon
1½ tbsp pomegranate molasses (readily available in shops, or use a little honey)
1 heaped tsp dijon mustard
4 tbsp good olive oil
¼ large red cabbage, tough core & thick ribs removed, leaves finely shredded
¼ large celeriac, or ½ a small one, peeled & cut into fine matchsticks
1 large carrot, peeled & cut into fine matchsticks
1 small or ½ a large red onion, peeled & very finely sliced
2 tbsp finely chopped parsley
seeds from 1 pomegranate
Whisk the lemon juice, pomegranate molasses, mustard and olive oil together in a large bowl. Season with salt and pepper. Add the cabbage, celeriac, carrot, onion, parsley and half the pomegranate seeds. Gently toss together. Taste and add more oil, lemon juice or seasoning to your preference. Sprinkle over the remaining pomegranate seeds to serve.
warm red cabbage salad with toasted walnuts & blue cheese
75g walnut pieces
2 tbsp walnut oil
2 crisp red apples, cored &d cut into small pieces
1 garlic clove, finely chopped
2 tbsp balsamic vinegar
2 1/2 tbsp olive oil
1 red onion, quartered & thinly sliced
1 small red cabbage, shredded
100g blue cheese, crumbled (we use Devon Blue)
1 tbsp parsley, chopped
1 tsp marjoram, chopped
Preheat oven to 180°C/Gas Mark 4. Toss the walnuts with the walnut oil and some black pepper. Spread them out on a baking tray and toast in the oven for 5–7 mins. Remove from the oven and leave to cool. Put the garlic, balsamic vinegar and olive oil in a frying pan and sauté over a medium heat for 3 minutes. Add the red onion and cook for 30 seconds, then add the cabbage and cook for a couple of mins until it begins to turn from red to pink. Season with salt and pepper. Finally add the cheese, apples, herbs and toasted walnuts. Toss well and serve.
red cabbage with prunes & chestnuts
140ml red wine
560g chestnuts, peeled
225g onions, sliced
1 red cabbage
2 cooking apples
4 tbsp olive oil
2 tbsp red wine vinegar
Soak prunes in wine for 4 hours, then stone and chop them. Bring chestnuts to the boil and simmer for 10 mins, cool and peel the inner layer. Preheat oven to 200°C/gas mark 6. Cut onions, shred
the cabbage and slice the apples. Heat the oil, cook the onions until transparent, add the chestnuts, cabbage, prunes, wine and vinegar and bring to the boil Cover, put in the oven for 45 mins.
For more ideas for a Christmas rich in veg, download our seasonal booklet full of recipes and tips from our Riverford cooks and you, our customers. Available to download here: www.riverford.co.uk/christmas-veg.