This one is posted in response to a plea on facebook for a good red cabbage recipe. So I am responding immediately which means a quick session of typing and no photos to go with it. It is from my Abel and Cole cookery book but I have not been successful in finding the same recipe on line. I struggled with my first Abel and Cole recipe as there are ambiguous measurements but once you can embrace that a glug = a splash = a dollop the world is your oyster!
Ingredients:
1 whole red cabbage
1 glug of olive oil
1/2 mug of balsamic vinegar
1/2 mug of sugar
water
salt and pepper
Method:
Wash the cabbage (you can use all the leaves, even the outer ones). Cut the cabbage in half through the centre core. Lay each half flat side down on a chopping board and shred the cabbage, discarding the white core.
Put the shredded cabbage into a heavy based pot over a low heat with the oil, vinegar, sugar and half a cup of water and simmer with the lid on. Cook over a very low heat for about 1 hour, stirring every 10 minutes or so, adding a little water if necessary to make sure it doesn't dry out on the bottom of the pot. The cabbage is ready when it releases its natural sugars and is nice and tender. Season to taste.
So simple and yet so tasty. I've tried many cabbage recipes over the years but this is my favourite ... no fuss just flavour!
