suppertime! » cabbage

Christmassy red cabbage

headchef — Tue, 15 Dec 2015 09:30:03 +0000

I was trying to make Nigella’s red cabbage from her Christmas book, but I didn’t have the right spices and I mistook pomegranate juice for cranberry – it worked rather well, certainly much sweeter than my usual winter red cabbage.

1 red cabbage
1 red onion
2 tablespoons vegetable oil
tsp sea salt
2 eating apples
2 tbsp brown sugar
1 tsp mixed spice
grated nutmeg
tiny bit of ground cinnamon
carton of cranberry juice drink

Cut the red onion into large, but quite thin, slices. In a thick-bottommed casserole or saucepan, fry the onion for 10 mins or so in the oil with the salt so they go soft but not brown. Add the diced apple, cook for a few more minutes. Add the spices, sugar and cabbage then cover with the cranberry juice drink and bring to the boil, then simmer, with the lid on, on a very low heat for a couple of hours – or put it in a very low oven.

This tastes better the longer you leave it. We had it with roast chicken and I froze the leftovers for Christmas day. Delicious!

Spicy red cabbage

headchef — Thu, 25 Dec 2014 12:43:42 +0000

The smell of this filling the house on Christmas morning is divine…

Half a red cabbage
small onion, cut in quarters
5 cloves
tsp mixed spice
1 large apple
tablespoon dark sugar
glass of red wine
vegetable stock
butter

Heat the pan and melt the butter. Add the onion and sliced cabbage. Fry until soft, then add the spices, apple, wine and stock. Bring to the boil, put a lid on and simmer on a very low heat for an hour or two. Heavenly.

Lentils & Cabbage

headchef — Fri, 09 Nov 2007 21:47:42 +0000

Okay, doesn’t sound that appetising, but this went down a treat with a bottle of the excellent ginger-spiced Blandford Fly beer. I didn’t even grumble about the brown rice – it was totally like being back in a cafe in Bristol in the 1980s… Recipe adapted from Madhur Jaffrey’s Indian Cookery, BBC, 1982, serves 4.

200g red split lentils
1 litre water
half teaspoon ground turmeric
vegetable oil
1 teaspoon whole cumin seeds
4 cloves garlic, finely chopped
1 onion, finely chopped
250g finely chopped cabbage
dried flaked chillies
tomato puree
half teaspoon dried ginger

Boil the lentils in the water, removing scum and add the turmeric. Cover and simmer gently until tender. Meanwhile, heat the oil in a pan and sizzle the cumin seeds. Add the garlic and onion, cabbage & chillies. Fry until cabbage starts to crisp. Add salt if you want. When the lentils are cooked, add the tomato puree and ginger and the cabbage mix. Simmer for 2-3 minutes and serve with brown basmati rice.