Hello there. I hope you are well and enjoying Autumn. With the days getting shorter and the temperature dropping a few degrees here in the UK, my thoughts have turned to comfort food. There are some deliciously leafy seasonal vegetables around just now which make an ideal accompaniment to an autumnal stew or roast. I have a tasty red cabbage dish to share with you this week which is perfect for batch cooking as it freezes very well.
Most often, I braise red cabbage slowly with fresh apple or pear and some vinegar, sugar and cinnamon, but to ring the changes this time I have used a different combination of sweet and sour flavours.
For the sour flavours, I used sumac powder with its tart astringent flavour, reminiscent of lemon juice; dried barberries, another tartly flavoured ingredient which add a sharp tang to the dish (chopped dried unsweetened cranberries would also work), and homemade raspberry vinegar. For sweetness, I added some of the plum cheese I made about a month ago – Plum, sloe and apple cheese (naturally gluten-free and vegan) or you can use plum jam if you prefer. To add a splash of sparkle, juiciness and texture, I sprinkled over one of my favourite ingredients, fresh pomegranate seeds, to finish. All in all, a delicious flavour combination which tastes as good as it looks. I hope you enjoy the recipe.
- ½ red cabbage
- 1 large red onion
- 25g plant butter
- 2tbsp raspberry vinegar (or balsamic if you prefer)
- 2tbsp plum cheese or jam (or redcurrant jelly works well)
- Salt and freshly ground black pepper
- 1tbsp dried barberries (or finely chopped unsweetened cranberries
- Sumac to taste
- Pomegranate seeds to sprinkle
1. Cut out the cabbage stump, then finely shred or slice the remainder of the cabbage. If you slice everything finely, you can use up the tougher stems of the cabbage as well. I ended up with about 400g prepared cabbage. Peel and thinly slice the onion.
2. Melt the plant butter in a large deep frying pan or saucepan and gently fry the cabbage and onion, stirring, for about 5 minutes until well coated in the butter.
3. Add the vinegar, plum cheese or jam and plenty of seasoning. Mix well, lower the heat, then cover and simmer gently for 40-50 minutes, stirring occasionally, until very tender. Stir in the barberries and sumac to taste. Turn off the heat, cover and let stand for 10 minutes.
4. To serve, spoon into a warm serving dish and sprinkle the top with extra sumac and pomegranate seeds if liked.
It’s been a glorious day here in central Scotland today. Perfect weather for enjoying the autumnal colours. I hope you have a good few days until my next post. All the best for now 🙂