chickencam Posted October 3, 2009 Share Posted October 3, 2009 We have quite a few red cabbages on the allotment, and I have always struggled to cook them to my liking. I don't really like the whole over spiced and over sweet thing. We have done it with red wine and chicken stock and that is quite nice. I would like to use some of the redcurrant jelly which I made in the summer, but don't want it too sweet. I am cooking some lamb tomorrow and thought that the red cabbage would go well with it. Any ideas please. Quote Link to comment Share on other sites More sharing options...
Barkisland Posted October 4, 2009 Share Posted October 4, 2009 Sorry can't offer any help re recipes but just wanted to share this. I gave a red cabbage to my chickens last year and it made their poo blue Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted October 4, 2009 Share Posted October 4, 2009 Sorry can't offer any help re recipes but just wanted to share this. I gave a red cabbage to my chickens last year and it made their poo blue Shred it and cook in apple juice or cider with a few crushed juniper berries. Quote Link to comment Share on other sites More sharing options...
Alis girls Posted October 4, 2009 Share Posted October 4, 2009 Blue poo eh think I'll give that one a miss - Delia does a nice braised cabbage - 2lb cabbage 1lb onions chopped small 1lb cooking apples cored and chopped small 3tbspns wine vinegar, 3tbsns brown sugar 1clove garlic 1/4 whole nutmeg# 1/4 tspn cinnamon 1/4 tspn ground clives 1/2 oz butter S &P Gas 2 300f 150c shred cabbage finely - in large dish arrange a layer of cabbage, season with S&P then a layer of onions and apples sprinkl;ed with some garlic spices and sugar. continue with layers till all ingredints are in. Pour over wine vinegar and add k"Ooops, word censored!" of butter. cover and cook slowly for 2-3 hours stirring about twice during cooking. Is very good with meat. Quote Link to comment Share on other sites More sharing options...
henny penny Posted October 4, 2009 Share Posted October 4, 2009 What about making a coleslaw either dressed with a slightly sweet vinegraite dressing- eg using cider vinegar and a little honey to sweeten or the usual mayonnaise type dressing? Quote Link to comment Share on other sites More sharing options...
chickencam Posted October 5, 2009 Author Share Posted October 5, 2009 We do make coleslaw out of it sometimes, it is a bit more chewy than white cabbage, but works quite well. I am going to give the Saturday Kitchen recipe a go tonight to go with some sausage and mash. We bought 5 packs of sausages yesterday at Forest Showcase a small food festival in the Forest Of Dean. It's going to be a tasty sausagy week http://www.bbc.co.uk/food/recipes/database/roastporkandcracklin_92517.shtml Not to much spice and it will use my redcurrant jelly. Quote Link to comment Share on other sites More sharing options...
chickencam Posted October 5, 2009 Author Share Posted October 5, 2009 Made this tonight and it was lovely. I did cut the sugar down to 25g but used all the redcurrant jelly and it was sweet but not too sweet. The cabbage kept it's clour really well, not the sort of thing to eat if wearing white and it must not be spilt onto a pale carpet. DS was under threat of death if he did his usual trick of dropping half of the cutlery on the floor between dining table and kitchen. Quote Link to comment Share on other sites More sharing options...
sparkysmum Posted October 9, 2009 Share Posted October 9, 2009 I'm a bit late with this, sorry. I love red cabbage & often cook it with orange juice & sultanas. Long & slow. Sometimes add some caraway seeds or cumin seeds if I remember. A&H Quote Link to comment Share on other sites More sharing options...
