Sunday, 15 December 2019

Braised red cabbage

The windfalls don't keep for long, I've either got to cook and freeze them or put them in a recipe such as this one from Delia Smith's Christmas book. I made  a batch at the weekend, happy to be in the kitchen while outside the rain beat down and the wind howled.
The red cabbage looks so beautiful when it is sliced through. 
And it tastes good!

11 comments:

  1. We love red cabbage in my family, and my Mum always makes sure to serve it (also made with apples) when she hosts her traditional roast goose dinner for us in November.

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  2. Your picture makes me want to make something with cabbage.

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    Replies
    1. Cabbage is considered a very down-to earth sort of veg but it does look beautiful. I've seen a winter bouquet of red roses mixed with ornamental cabbages for sale in the shops. Very pretty.

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  3. We love red cabbage! I find that the green cabbage has a bit of a stronger, tangier taste to it.

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    Replies
    1. I grow a variety of cabbage, it's a 'good doer' in rain-soaked Blighty.

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  4. In my family, this is a traditional dish. Has been for generations.

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    Replies
    1. Hello Sabine, it is a heart-warming dish for the winter, great with some good German sausage I imagine!

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  5. Replies
    1. Endless rain here so it is good to be in the kitchen making some warming recipes. I took a batch to supper with a group of friends and have put another batch in the freezer to eat when the family are home for Christmas.

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