How does everyone cook their red cabbage.

[florentina1]

Our milkman is delivering a veg box tomorrow. I have never cooked red cabbage before. Some recipes say cook in vinegar others say serve it with cooking apples.

So please can you tel me how you do yours and how long does it take?

I just shred it and steam it for half an hour.
Tastes good to me

www.deliaonline.com/recipes/occasions/christmas/christmas-recipes-to-freeze/traditional-braised-red-cabbage-with-apples
Very easy chop and put in the oven I normally put it in the oven next to the gammon joint and some jacket potatoes on Christmas eve.

I slow cooked mine yesterday with apple, onion, red wine vinegar, splash of orange juice, slug of wine, sprinkle of brown sugar, cinnamon and nutmeg. Frozen ready to defrost Christmas day.

Slow cooker with onion, apple and a dash of balsamic.

Mine varies a bit each time but I use a red onion, a couple of cooking apples, shredded red cabbage, cranberries, butter, brown sugar, cranberry sauce/red currant jelly. Let it simmer gently. Taste and adjust seasoning/sweetness ... you can add red wine vinegar, sugar, cinnamon, cloves etc to taste.
I think it's better made in advance and re-heated on the day.

I'm a big fan of frying onions in Sesame oil and chilli, and then add shredded cabbage, peppers, courgettes, any veg you have (fennel, spinach, kohl rabi, celery, whatever)...until cooked and add honey, soy sauce and a little water with tomato puree and serve as a side to a roast.

Because I grow my own veg, it is usually how I use up a load that I've picked on a Saturday.

Pretty sure my way is Nigel Slater's.

Only time I bought red cabbage, I cooked it, cooled the water and threw away the cabbage.
The water can be used for chemistry experiments.

www.farmersgirlkitchen.co.uk/spiced-ginger-red-cabbage/

I'm trying this one on Christmas Eve.

Dice and then toss in Wheely bin

Delia recipe linked above, you can’t go wrong and in fact if you forget about it and cook it a bit longer it gets even better! We make up a batch of it every few months and it makes a lush, easy side to a roast/sausage and mash etc.

Yes to delias recipe. I did mine in the slow cooker yesterday and I've got it in tupperware at the back of the fridge ready to heat up.

I cook mine the way Delia tells me to 😁

slice it, not too finely, layer it up with sliced onion, sliced apples, brown sugar . Add some allspice, or mace to the sugar.

I cook mine in the pressure cooker, and that needs a minimum of a cup full of liquid so I tend to do about three quarters of each cider vinegar and apple juice , clamp on the lid and give it 20 minutes.

Also do it in plenty of time as it only gets better for the keeping...even if it is frozen, so mine is done and just needs reheated.

I absolutely loathe red cabbage, however the solution is easy; just do not buy it !!

I went with this recipe this year:
www.bbcgoodfood.com/recipes/sticky-spiced-red-cabbage

have previously done with apple but found too sweet

Sliced red cabbage, a slug of balsamic vinegar, some sultanas, salt and pepper and a bit of water if needed.

Slow cook on the cooker top for about 90 minutes.

Red onion
Couple of peeled and finely diced apples
Shredded red cabbage
Apple juice (about 200mls) sometimes a splash of orange juice
Couple of tablespoons of red wine vinegar
Tablespoon (maybe 2) of soft brown sugar
Ground all spice or mixed spice but I prefer all spice
Salt and pepper

Bring to boil, turn down to simmer, lid on, stir from time to time. The liquid does not need to cover the cabbage. Freezes really well.

With grated pears, butter, honey, red wine vinegar, 6 whole cloves, salt and pepper.

@Mum2jenny

I absolutely loathe red cabbage, however the solution is easy; just do not buy it !!

How else I like it, grated with purple carrots and red onions in a coleslaw. The mayo turns deep red.

How can you loathe red cabbage? It is lovely. I'll bet you hate sprouts too? Weirdo.

Delia recipe linked to above for me too.

It’s lovely, easy, reheats beautifully and very forgiving on timing. DS eats a microwaved bowl of leftovers as a snack when I make it!

Shred the red cabbage with a finely chopped red onion, three Bramley cooking apples (peeled, cored and chopped), a tablespoon of dark muscovado sugar, a tablespoon of cider vinegar, a little powdered clove and powdered cinnamon. Add a generous splash of red wine to stop it sticking to the pan, bring to the boil and then cook on a very low heat, stirring occasionally, until the apple has softened, the flavours have mixed, and the cabbage has reached the texture you like. I give it about 20 mins from when it boils, which provides a fairly soft mix.
Once it’s cooled, put in the freezer, and simply defrost and reheat on Xmas Day. It always tastes nicer reheated, as it is well blended.

I let my MIL do it, she's a very below par cook but her red cabbage is amazing.

She cooks it with onion, apple, vinegar, brown sugar, wine, all stewed down slowly over 2-3 hours. Every time she comes she makes a batch and it gets frozen until her next visit. Luckily we have a couple of boxes left, in case she doesn't make it here for Christmas!

Should add, remove the cabbage stalk and any tough ribs/outer leaves and discard before prepping.

Red cabbage
Red onion
Apples
Brown sugar
Red wine vinegar
S&P

I cook it for ages.