This was my grandson, Cal’s, contribution to our family achristmas meal last year and is a great way to spruce up this traditional winter vegetable. It takes up to 2 hours to cook on the hob at a gentle simmer and is even better the next day when all the flavours have blended together. (See below for YouTube video of Sia’s Elastic Heart feat. Shia Laboeuf & Maddie Ziegler to watch while it’s cooking!)
It makes a welcome change from the annual jar of pickled red cabbage in the middle of the table at this time! In our house its only purpose seems to be to stain the tablecloth and then sit half-full at the back of the fridge for several months until I decide I can legitimately throw it out without anyone complaining!
Red Cabbage is packed with fibre, vitamins and minerals – including B6, Folate, Vitamin A, C, and K, Calcium, Iron and Magnesium. It also contains the antioxidants Lycopene and Anthocyanin’s (they give red vegetables and fruits their colour), which help protect against cancer and are heart healthy.
In other words, Red Cabbage is Good For You!
Word of warning: it stains!
All measurements and timings are approximate
1 Tbsp Coconut Oil
1/4 to 1/2 Red Cabbage, depending on size, washed and chopped small or shredded
1 Cooking Apple or Tart Dessert Apple, chopped
1 Small Onion, diced
1 Tbsp Apple Cider Vinegar or Red Wine Vinegar
1 Dssp Raw Coconut Palm Sugar*
1 Tsp Organic Fruit Spread (no refined sugar or nasties!)
1/4 Tsp Cinnamon
Some Grated Whole Nutmeg, sparingly as it’s quite strong
Optional: Chopped Walnuts
Melt the coconut oil and when hot, add onions and allow to sweat, gently, stirring occasionally
After a couple of minutes, add red cabbage and sweat for a few minutes, stirring occasionally
Add apple, vinegar, raisins, sugar, fruit spread and spices
Cover and cook on very low heat for up to 2 hours or until it is the desired texture and consistency
Add chopped walnuts, if using, when nearly done and a few more to garnish
I like a bit of a bite to the cabbage, but others like it well cooked.
It goes well with nut roast, vegan sausages and so on. Here I have placed it centre-stage, surrounded by home-sprouted mung beans. (Apologies for the picture, this was one of my early posts when I was unused to taking food shots and there’s absolutely no natural light at this time of year).
Copyright: Chris McGowan
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