Red Cabbage

Red cabbage is quite possibly the best winter vegetable.
It is a magnificent  purple in colour which will change according to the PH value of its soil.
It is very high in vitamin c which will help to fend off "winter nasties" as well as vitamin A and K.
Many nutritional experts say we should eat cabbage every day, as the health benefits are enormous.
The best way to enjoy it is either slowed cooked for several hours with vinegar, sugar and apples
or as a coleslaw with a really good dressing.



Slow cooked Red Cabbage
1 red cabbage
1 large onion
4 cooking apples
1 cup of balsamic vinegar
4 tablespoons of soft brown sugar

 Preheat oven to 140C
Shred the red cabbage .
chop onion and apples.(keep apple skins on)
Warm olive oil in casserole pan.
saute onion for 10 minutes on low heat
add chopped apples and saute for 2 minutes
Add red cabbage and saute for 4-5 minutes - stirring well.
Add cup of vinegar, turn heat up to full, stirring and cook off.
Add sugar, stir well.
Bring to the boil, cover.
Place in oven and slow cook for 2 hours with lid on at 140C



Slow cooked red cabbage goes very well with all winter casseroles and roasts.
It is a must with Turkey on Christmas day, and very good with confit of duck and pheasant casserole.
A wonderful aroma passes through the house whilst it slowly bubbles away in the oven!