Red Cabbage ideas?

[MrsMaryBOOface]

I want to make a lovely, tasty red cabbage dish for tomorrow's dinner, however all the recipes I'm seeing online require cinnamon, apple cider vinegar etc, which unfortunately I don't have at the moment.

I do have apples, honey, sugar, white wine, and some other bits and bobs... Does anyone have any simple recipes to share please??

Braised red cabbage you can make with a bit of butter, salt and pepper, apple juice (or grate and apple in and use a splash of water), a teaspoon of sugar and some vinegar - apple cider is nicest but normal malt vinegar will do if that's all you've got. It does need the vinegar for tang IMO but you could probably do it without

Mine is the deliciousest. Chop the cabbage and boil till soft. Over boiled is OK. Drain it and return it to the pan. Add vinegar, sugar and salt, heat gently. Keep tasting till it tastes right - sort of sweet and sour. Malt vinegar is fine, white sugar.

No cloves, apples, cinnamon or any other nonsense.

I like to fry off red cabbage with leeks in olive oil and fresh cracked black pepper.

Finely slice the cabbage, add a finely sliced red onion and a finely sliced apple. Add tbs water, tbs of what you have: wine, cider, sherry or 1/2 tbs wine, cider or sherry vinegar. Salt, pepper, bit of thyme or what you have in the cupboard. Add a tight lid and bung in oven for an hour or so. Probably only need 1/2 the cabbage unless it's tiny.

Maybe add in some chopped hazelnuts, garlic and crispy bacon...

I added a load of red cabbage into a cauliflower cheese yesterday, and it tasted great, but made the cheese sauce go purple!

This Valentine Warner is really lovely

Serves 6

1 medium red cabbage
40g butter
Large-flaked sea salt and black pepper
3 bay leaves
4 cloves
100ml white-wine vinegar
25g unbleached white sugar

Remove any offending outer leaves from the cabbage and discard. Halve the cabbage down the centre, from stalk to top. Cut out the white core. Slicing across the cabbage, shred it - from top to bottom - as thinly as possible. Rinse under cold water in a colander and let it drain. The object of this is to take only the water left on the cabbage to the pan.

Get a big, heavy-bottomed pan that can easily accommodate all the cabbage. Place on a large ring at full heat and add the butter. When it has melted, throw in all the cabbage. You should hear a frying sound - this is good. Add 2 tsp salt, a heavy grind of pepper, the bay leaves and cloves. Cook for about 10 minutes, stirring often, and add a flick of water here and there.

Now add the vinegar. Step away briefly as the initial steam shoots up: it will be unpleasant. Once the vinegar is stirred in, it snatches back the vivid purple of the cabbage. Keep on cooking and stirring until all the vinegar has evaporated.

Only when it has completely evaporated should you sprinkle in the sugar. Now watch the cabbage like a hawk. In the absence of water, the sugar will melt and start to caramelise. Keep on stirring so each sliver rests only fleetingly on the bottom of the pan. If you ignore it, the sugar will catch and start to burn.

After 5 minutes of constant attention, the cabbage should be done. Taste it. It should have a pleasant sweet-and-sour flavour, a moistness with a bit of bite. And it should be something that you won't try to hide beneath your knife and fork.

Do you have bacon or chorizo?????

Do you have onion?
Cook in white wine with apple and onion, sugar and salt. Cook til everything is nice and soft and purple. It can be done in advance then reheated.
Sorry no timing or quantities! It doesnt really matter but you dont need much liquid in there, only about a cupful.

Ahhh you lovely lot! Thank you!

Yes I have onions, malt vinegar and white wine.

Sadly no cloves, bacon etc. Due an online shop this week but wanted to do this red cabbage for tomorrow's roast!

I will report back with the finished result tomorrow!

If you have some uncooked cabbage left, it makes a lovely coleslaw too.