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By (user no longer on site) OP
over a year ago
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Usually do a white or savoy cabbage sautéed in lots of butter and garlic for Christmas, but felt a bit wild today and picked up a red one 
I'm a pretty decent cook but this one has me a little stumped. What's the best way to make this? Just apples, vinegar and butter? |
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Red onion always
Cranberries or apples for sweetness
Cloves and or cinnamon for spice
Red wine vinegar... red wine... both... or brown sugar and balsamic
Slow and wet... 
There's a few good recipes on line |
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Sliced apples and onions, spices (nutmeg is best) (layer in an over proof pot with lid, a sprinkle of sugar and a good glug of wine vinegar).
Pop in the over on a low heat for around two hours, stir one or twice. |
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By *eah BabyCouple
over a year ago
Cheshire, Windermere ,Cumbria |
"Red cabbage, butter, cider, apples, star anise, shallots, cinnamon.
Gently cook in a large frying pan for 10 mins "
Wow sounds delicious, my favourite sandwich is turkey, stuffing and red cabbage, your recipe sounds scrummy I’ll have to try it  |
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By *yron69Man
over a year ago
Fareham |
Shred.
Sauté in butter, ghee or oil . Add lemon or lime juice. Not vinegar.
Season - salt, pepper and whatever spice you want.
Eg cumin, coriander seed, mustard seed….
Add water if it sticks. Cook until soft. |
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My favourite is a simple recipe, shredded fine, salt, black pepper, a good glug of oil. Then give it a good squeeze to get the oil over it evenly. I roast mine in the oven for about an hour, stiring in a few times to ensure even cooking. |
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I make it every year. Red onions diced and fried, then add cabbage diced , salt , paper and few table spoons brown sugar, caraway seeds, cider vinegar, red wine, water and let it cook on low for couple of hours.
It’s nice warm or cold with any meat or vegetarian option.
I have eaten this cabbage in Hungary with roast duck and loved it. |
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Shred the red cabbage and pop it in a slow cooker with a sliced apple (skin on), finely sliced red onion and give it all a good mix then pour over about half a pint of cider with a tablespoon of cranberry sauce, tablespoon of balsamic vinegar, teaspoon of mixed spice (or Chinese 5 spice)and a good grinding of salt and pepper stirred into it. It needs about 3 hours on high or longer on low....it's even fine done overnight on ultra low....and it's quite happy just gently simmering away for however long if like me you end up running later than planned for sitting down to eat.
It's lovely with good meaty sausages, roast lamb or venison as well as Christmas dinner and is fabulous with Goulash too. |
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By (user no longer on site) OP
over a year ago
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Thank you for all your input! Should have mentioned I don't eat meat and someone I'm cooking for doesn't drink 
Have decided I'm going to sautée it in butter with red onion, apple and vinegar, then let braise for a couple of hours. Will let you know how it turns out
Merry Christmas all!! |
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By (user no longer on site) OP
over a year ago
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"You don't need to worry if they don't drink as the alcohol will evaporate as you cook  "
I know that, but they won't touch it if they know it's had alcohol in it at any point.
Anyway it's moot because I burnt the lot and it's completely inedible 
Everything else was delicious though; next year I'm going back to white cabbage |
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