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From the Garden Red Cabbage A few red cabbages are worthwhile plants to grow. I sow the seed in modules in March/April, (good varieties are; Red Flare, Kalibos and Buscaro) planting out the young plants in May. The mature plants stand ready for cutting through the winter weather. On a dark, gloomy day it is cheering to go out and cut a red cabbage to make a heart-warming dish of spiced, red cabbage. It is good with pork, sausages or game dishes. It looks great on the Christmas dinner table with turkey and particularly goose but always tastes delicious even on its own with a strong cheese and crusty bread. Spiced Red Cabbage 1 medium red cabbage 2 eating apples peeled, quartered and cored 1 tablespoon caster sugar 2-3 tablespoons red wine vinegar salt, ground black pepper,1 dried chilli butter Take off the outer leaves; cut the cabbage into quarters; remove the stalk and then slice the leaves into shreds. The cabbage should not need washing. Butter a casserole dish and put in a layer of cabbage followed by the apples then another layer of cabbage and so on, sprinkling each layer with the salt, sugar and vinegar until all the cabbage is used. Add the chilli. Cover and cook in a low oven at 170°, Gas Mark 3 for 2-3 hours until the cabbage is soft. Remove the chilli before serving. Hilary November 2008 |