red cabbage anyhone?

Click here for Nigella's Sweet and Sour Slaw. I served this with a roasted gammon joint on New Years Day and it went down a treat.

I like it cooked but prefer raw and pickled :-)

Interesting recipes to try, thanks. We love using the outer leaves boiled in a little water, to make magic cabbage water. It changes colour, like litmus paper, depending what you add it to or what you add to a little of it. DGS enthusiastically tests everything. Great fun but also scientific basis for idea of acids and alkalies.

Can anyone tell me where to buy sauerkraut?

I love sauerkraut, does anyone know where I can get a recipe for the real thing or even better buy it ready done? I know you can get the commercial stuff easy in waitrose but I heard recently on the food programme I think that there is a shortcut to how its made that makes it less good than the real thing and as a serious sauerkraut junkie I want the real stuff!

Nomnomnom cooked as Alea describes, in the pressure cooker My origins are Russian, there doesn't seem to be huge differences in the traditions.
I make a head at a time, eat half in the week with sausages or chops, and freeze the other half.

I've made it often , with a recipe like Alea's. sweet and sour with onion apple and raisins.
Are red cabbages available at he moment?

Yes - it's a winter veg.

we grow our own and it's lovely, freezes well, keeps fresh for quite a time and is different. Thanx for all the recipe ideas, you guys. But being a cynic I am wondering if it is yet another marketing ploy as it is something that is not a major sales item to get us to buy more! Frankly all vegetables especially home grown organically are always good for you.

I love both sauerkraut and red cabbage.

My mother (from Dresden originally) used to cook both but the red cabbage always cooked in a mixture of vinegar and water with sugar to taste. My family also love this recipe which is now a tradition for Xmas with turkey although as a child we had it with all sorts of meats.

I thought she used caraway seeds in her sauerkraut but where I live when I'm in France they use juniper so maybe my memory of my mother's cooking is playing tricks on me!

sauerkraut recipe

I just use sea salt crystals, but any will do I reckon. The important thing is to make sure the brine covers ALL the cabbage.

I love red cabbage - it's so good with sausages - or baked ham. I've always braised it with a sliced apple and a dash of vinegar to keep that nice red colour, but shall try some of the other methods mentioned here - yummy!

I like to shred it raw in the food processor, with carrot, apple and cooked beetroot. Then add a handful of sultanas.
It is really moist and doesn't need anything else added.
So Yummy I can fork it as a treat.

It's the lazy cook's superfood. Hurl everything in a big casserole and stick in microwave for half an hour or so. Leave it there until it cools. Put in fridge. You now have a great high-fibre veg that will keep for a week or more and can be heated successfully in a minute per portion.

I have a vision of a Gransnetter hurling cabbages etc across the kitchen and hoping they land in the casserole dish

Always use a little vinegar and brown sugar, which gives a slightly caramelising effect. Also add Apple, onion and sultanas, salt and spices.

Juniper berries? Aren't they supposed to be an abortificant?

Love it cooked with red onion, apple, red wine, brown sugar and caraway seed and simmer, covered. Yum!

Juniper berries? Aren't they supposed to be an abortificant?

Maybe that's just if you take them as gin.

Calm down rosemaryvick2000!
Juniper berries are most commonly used as a diuretic to eliminate excess water retention

Not many of us grannies are likely to be pregnant and I cannot imagine the quantityor concentration of juniper berries needed to make it pose any threat as an abortifacient.

G&T anybody?

Have been cooking red cabbage for years and always serve it up when we have friends/family to dinner. My recipe is finely shred a medium red cabbage, slice 1lb of cooking apples, put both into large saucepan with 1/4 pt water, 3tbsp sugar 1 tspn salt and cook for 3/4 - 1 hr. You can put cloves OR small amount of ground cloves in at this point too. When cooked you can stir in 2-5 tbsp vinegar and 1 tbsn redcurrant jelly. Can be cooked and kept in the fridge for a couple of days or put into portions and frozen. Can cut down the sugar and leave out the vinegar until you get it how you like it. Delicious.

oooh, I love red cabbage! None in the market today though. Why, I wonder? I thought it was a winter vegetable...:-/