Friday, 5th July 2019 – Recipes (Red Cabbage)
My Oma used to make this, and she passed the recipe on to my Dad and from there to me. It’s always on the menu at Christmas is our house, but often seen at other times of year.
- 1 red cabbage, finely chopped
- 1 bottle red wine (optional)
- 1 onion, whole
- 6-10 whole cloves
- Oil or “Speck” (the solid white fat version, not the very fatty bacon version)
- 1 or 2 Granny Smith apples, cored, peeled and chopped
- Stock cube (vegetable or chicken), made up with boiling water
- Black pepper
- White or red wine vinegar
- White granulated sugar
- Plain flour
- Chop the red cabbage and places it in a large bowl. Pour over the red wine and leave to marinate overnight.
- Top, tail and peel the onion, then stud it with the cloves.
- Chop the speck into small cubes and put it in a heavy-based large pan (or add the oil to your pan). Once it starts to render down, add the onion and cook it gently until it looks glossy from the fat/oil.
- Add the cabbage and wine to the pan, mix in the apple and top up with water and the stock cube (you can use vegetable stock or chicken stock as you prefer).
- Bring the pan to a boil, then cover and cook at low temperature until the apple vanishes into the mix and the cabbage goes soft.
- Remove the onion. You can throw it away or if you prefer, chop it up and add it back in.
- Season with salt and pepper.
- Add vinegar and sugar, around a dessertspoon at a time. Mix the seasonings in and taste. The result you are looking for is somewhere closer to sweet than sour, but basically keep adding one or both until you are happy with the taste.
- Stir in one or two dessertspoons of flour and mix it so that the liquid thickens. It should be quite dense in texture.
It’s good with any dark meats, or game. It’s also better on the second day. It freezes well (you can either finish the dish or freeze it ahead of Step 8 and just finish it on the day you want to use it).