Red Cabbage Recipes

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Red Cabbage With Caraway Seeds

Preparation Time: 15 Minutes
Cooking Time: 1 hour 40 Minutes

If you've found yourself in a rut with your Christmas vegetables here's an idea that will allow you to try something different whilst not upsetting the Christmas dinner traditionalists. Red cabbage provides a splash of colour, blends well with sweet and sour and is a tasty alternative in its own right.

Don't confuse the cooking of green and red cabbage, I cook my greens for no more than five minutes in boiling water whereas red cabbage requires at least an hour. A whole red cabbage will provide six to eight main course servings but save what you don't use. Refried red cabbage is a terrific accompaniment to a festive supper or cooked breakfast. Try making up red cabbage bubble and squeak with mashed potato on a 1:1 ratio.

The secret to this dish is blending the ingredients, keep tasting at every stage and adjust the precise balance to meet your needs. Variations of this recipe use; apple, garlic and beetroot.

Ingredients: Serves 4-6
1 red cabbage finely chopped
2 shallots finely chopped
4 tbsp of cranberry sauce
1 tsp red wine vinegar
2 tsp of caraway seeds
A splash of olive oil
A large knob of butter
Salt and pepper to taste

Cooking Instructions:

1. Cover the bottom of a large heavy bottomed saucepan with olive oil, gently heat, add the shallots and cook for about five minutes.

2. Add the dry cabbage and stir, mixing in the shallots and coating the cabbage with oil.

3. Introduce the vinegar, caraway seeds, and salt and pepper to taste and mix well.

4. Reduce the heat and add enough water to completely cover the cabbage, bring gently to the boil cover and allow to simmer for at least an hour and a half. Don't let the cabbage dry out, add more water if necessary but only as a last resort. If the cabbage is a little acidic for your taste add more cranberry sauce or a little brown sugar but do this as early as possible, don't wait until the cabbage is cooked..

5. When the cabbage is ready (taste to find out) drain, add a large knob of butter stir in, then the last tbsp of cranberry and stir again, add freshly ground pepper to taste.

6.You can serve hot or allow to cool or reheat later depending on your precise need.