So, why is a purple cabbage called a red cabbage? Odd. But, asrequested, here's how I do my spiced red cabbage. A big favourite in the breathe kitchen.
To serve 4ish. This dish is not really an exact science ...
A red onion
Red cabbage, ( probably about half a cabbage)
A handful of cranberries/chopped up apple/raisins ... Take your pick
2 tsp cinnamon
Half tsp ground cloves
Good splash of balsamic
A squeeze of honey. ( this May or may not add up to about 2tsp? )
Salt and pepper
Get out your wok, or deep sided frying pan.
Sploosh a bit of olive oil and a blob of butter in there.
Finely slice or, better still, shred through a food processor, the onion and cabbage.
Pile it in the pan and add all the other ingredients. Adjust the spices at sweetness to your taste-buds. I love the ground Cloves, but if you don't, just leave them out.
Then just let this little lot sweat down on a medium heat for about 20 minutes, stirring from time to time.
Done.
For a little extra pizzazz I often sprinkle the cabbage with pomegranate seeds to serve.
No particular reason.
I just love pomegranate.
This dish is even better warmed up the next day, so always keep your leftovers.
It freezes really well too, so why not do a whole load of it at once, as you're on your feet!?
Bon apetit!
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