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Red Cabbage
7 Answers
We were having red Cabbage for our dinner tonight (recipe below) and we were musing on how other people use it. You often see lots of them in the greengrocers and supermarkets, but almost never come across them in restaurants or in other people's houses, so clearly they are essentially used in home cooking for the family. How do you eat yours?
Recipe:
12ozs red cabbage
1 red onion sliced
3 cloves garlic chopped
1/2 bramley apple, sliced
5 cloves
1 small eating apple sliced
8ozs smoked polish sausage or Mattersons, sliced
6flozs chicken stock
slug of white wine or sherry
Grain Mustard Mash
Put the potatoes on to boil. Stir fry the onion, garlic and red cabbage, with the cloves until starting to soften, then add the sausage, apples and fry for a further five minutes. Add the stock and simmer gently until the bramley apple has dissolved into the sauce. When cooked, mash the potatoes with butter and a spoonful of grain mustard and serve.
Recipe:
12ozs red cabbage
1 red onion sliced
3 cloves garlic chopped
1/2 bramley apple, sliced
5 cloves
1 small eating apple sliced
8ozs smoked polish sausage or Mattersons, sliced
6flozs chicken stock
slug of white wine or sherry
Grain Mustard Mash
Put the potatoes on to boil. Stir fry the onion, garlic and red cabbage, with the cloves until starting to soften, then add the sausage, apples and fry for a further five minutes. Add the stock and simmer gently until the bramley apple has dissolved into the sauce. When cooked, mash the potatoes with butter and a spoonful of grain mustard and serve.
Answers
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You get it loads in corned beef hash up my way...
4 medium white potatoes, peeled and cut into 1/2-inch cubes
1 pound cooked corned beef, chopped
1 3/4 cups finely chopped onion, divided use
1/2 teaspoon salt, plus extra for cabbage
1/4 teaspoon freshly ground black pepper, plus extra for cabbage
1/4 teaspoon ground nutmeg
3 tablespoons vegetable oil, divided use
1 1/2 tablespoons unsalted butter
4 cups finely shredded red cabbage
2 medium carrots, peeled and shredded
Place potatoes in salted boiling water for 10 minutes, or until barely tender. Drain and immerse in ice water to stop cooking process. Combine with corned beef, 11/4 cups onion, salt, pepper and nutmeg. Mix well and if time permits, refrigerate up to overnight to allow flavors to blend.
Heat 2 tablespoons oil in a large, heavy skillet over medium-high heat. Add hash and press down with spatula. Reduce heat to medium and cook until golden brown on bottom (try not to disturb). Turn hash over and brown other side.
Meanwhile, heat butter and remaining 1 tablespoon oil in a large skillet over medium-high heat. Add remaining 1/2 cup onion and saut� for 2 minutes. Add cabbage and carrot and cook until tender-crisp. Season to taste with salt and pepper.
To serve, place saut�ed cabbage on a platter and top with hash.
4 medium white potatoes, peeled and cut into 1/2-inch cubes
1 pound cooked corned beef, chopped
1 3/4 cups finely chopped onion, divided use
1/2 teaspoon salt, plus extra for cabbage
1/4 teaspoon freshly ground black pepper, plus extra for cabbage
1/4 teaspoon ground nutmeg
3 tablespoons vegetable oil, divided use
1 1/2 tablespoons unsalted butter
4 cups finely shredded red cabbage
2 medium carrots, peeled and shredded
Place potatoes in salted boiling water for 10 minutes, or until barely tender. Drain and immerse in ice water to stop cooking process. Combine with corned beef, 11/4 cups onion, salt, pepper and nutmeg. Mix well and if time permits, refrigerate up to overnight to allow flavors to blend.
Heat 2 tablespoons oil in a large, heavy skillet over medium-high heat. Add hash and press down with spatula. Reduce heat to medium and cook until golden brown on bottom (try not to disturb). Turn hash over and brown other side.
Meanwhile, heat butter and remaining 1 tablespoon oil in a large skillet over medium-high heat. Add remaining 1/2 cup onion and saut� for 2 minutes. Add cabbage and carrot and cook until tender-crisp. Season to taste with salt and pepper.
To serve, place saut�ed cabbage on a platter and top with hash.
Jenna,
Thanks - You have confirmed my suspicions - other people have recipes for it that had never crossed our minds - never thought of it with corned beef hash!
Keeprockin talks about hash as well - and I suspect you may be right that a lot of people only eat red cabbage as a pickled veg along with Saurkraut.
Thanks - You have confirmed my suspicions - other people have recipes for it that had never crossed our minds - never thought of it with corned beef hash!
Keeprockin talks about hash as well - and I suspect you may be right that a lot of people only eat red cabbage as a pickled veg along with Saurkraut.
Fine slice the cabbage, slice an onion and a fairly tart apple. Get a wok out, fry the cabbage in a little oil, add the onion and some balsamic vinegar, and a splash of orange juice. Fry til the cabbage starts to soften (doesn't take long if finely shredded), add the apple and some sultanas - give it a couple of mins, and serve with something like chicken breasts, or pork .
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