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Red Cabbage

Discussion in 'Cookery' started by anon294, Dec 19, 2010.

  1. I'm cooking red cabbage with onion/apple to go with Christmas lunch. I've tried cooking it
    several times but I can't seem to get the right texture/bite for the cabbage. Any tips?
     
  2. henriette

    henriette New commenter

    we did this recently - have you done a forum search?
     
  3. henriette

    henriette New commenter

  4. Thank you for this. Very helpful.
    [​IMG]
     
  5. Can't remember if I posted it on the other thread - a secret German tip - use applemus instead of whole apples.
    (i.e. stew some apples then add to the cabbage - it goes all silky and appley but still retains some crunch).
    However - a proper German red cabbage dish is quite soft so we still braise it for aaaaaaaaaaages.
    Depends on what you like [​IMG]
     
  6. lapinrose

    lapinrose Lead commenter

    It does need long slow cooking. I cook a sliced red onion in butter very slowly until soft, add the finely sliced cabbage, a broken up cinnamon stick, some nutmeg, a peeled and chopped bramley apple, a couple of spoonfuls of brown sugar and about 5 fl oz of red wine vinegar, the same of water. Oh and a pinch of salt, bring to the boil then either cook on a very low heat or cook in the oven, I'd give it 2-3 hours.
     
  7. Yep it easily needs that long.
    I add a splash of red wine and lemon juice and I use "kandis" - which is this stuff.
    What do you call it in English? Sugar crystals?
    [​IMG]
    I also add a bay leaf, some pepper corns and a couple of cloves (plus cinnamon and nutmeg).
     
  8. On the cooker sits a pot with:
    two shallots, finely chopped and cooked 'til clear in olive oil;
    followed a table spoon of carraway seeds;
    half a red cabbage;
    dried cherries (a moment of madness in Tesco but I thought why not);
    2 tbsp each of white wine vinegar and water;
    salt and pepper.
    Will keep the apple in reserve until I've had a little taste in a couple of hours. [​IMG]
     
  9. henriette

    henriette New commenter

    Mine is sitting braising gently as well!
    For the first time today I can smell something - good old vinegar!!
     
  10. 2 hours and lovely cabbage. Thank you! The dried cherries (50g) work a treat.[​IMG]
     

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