I found this in my old paste-in foolscap notebook and have been meaning to try it for a while.
Cabbage has been on my mind since leaving Strasbourg–and pork for that matter!
An example of this brightly colored variety of red cabbage was waiting patiently in the fridge for my return.
So lunch yesterday was a pork chop on a bed of red cabbage.
1 tablespoon olive oil
1 onion–sliced fine
I red cabbage–shredded not too fine
2 sticks of celery–sliced fine
1 apple–peeled, quartered, cored and chopped into chunks
10 juniper berries–crushed
Juice of a lemon
Juice of an orange
1 tablespoon cider vinegar
salt
- In a pan large enough to hold all the ingredients, sauté the onion gently in the oil until it is soft–about 5 minutes.
- Add the shredded cabbage, the celery and apple and turn these over with the onion and oil.
- Cook this mix for another 5 minutes until the cabbage begins to wilt.
- Pour over the two juices, the vinegar and the juniper berries.
- Add a good pinch of salt.
- Turn it all over carefully to distribute the liquids.
- Cover the pan and continue cooking for about 20 minutes–the time depends on the toughness of the cabbage–it should be nicely tender to the bite.
The cabbage and apple married well with the pork.I’ll write up the simple pork recipe tomorrow.
Next time–red cabbage with a slow cooked fillet of salmon.
I have all the ingredients🙂 YES! on tonight’s menu for my husband’s birthday dinner, along with salmon. Cheers from a unseasonably warm Yellow Springs Ohio.
Looks delicious! I’m not a saurkraut fan at all, but I love sauteed cabbage and have frequently cut a cabbage head into wedges then sauteed or grilled them. Yum!
Oh Robin my mouth was watering as I read this dish just now, it sounds looks and a am sure tasty wonderful, full of colour and with that bite of apple needed for the pork.
You have just given me tomorrows dinner.Thank you.
Oh and welcome home, I am sure you both had a warm home coming
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That’s funny, I just mention red cabbage with baken apple in my comment on a heartening sight. I love this very much. In north- Holland there are a lot of” red cabbage farmers” so if you need red cabbage come to the Netherlands!
Love your recipes! Linda
Oh yum! That looks so good! We’ve been having quite a cold and wet summer here in New South Wales, and this dish is just calling to me.
Now this red cabbage dish with all it’s trimmings looks absolutely delicious. I must try to achieve it myself. Thank you, Robin, for sharing it with us all. But who needs a piece of Ebb’n’Flow with it? A slice of really dark rye bread would go with it very well too. The precious dark rye bread that saved thousands innocent people in Siberian gulags…
“Ebb’Flow” Odette?–cockney slang? I can’t pin it down!
Oh, dear, my most sincere apologies… I should have written Ebb and Flow – the pet piglets of Jeremy and Clowance Poldark…
Thanks for reminding me of their names! a pity they didn’t appear in the series.
Indeed, yes. It was a very great pity. The Author also mentions several horses in his volumes: Caerhays, Darkie, Judith, old Ramoth, Sikh, Sheridan, Swift. In “Making Poldark” (first Edition) you were also reminiscent of Dennis and Ebony. However DVD series 1 and 2 would have been much too lengthy. And we “mortals” are very often manipulated by Master Budget. To me late Winston Graham’s twelve “Poldark” volumes is a shining star of British Literature along with American Margaret Mitchell’s “Gone With The Wind”; the works of Charles Dickens’ or Leo Nikolayevich Tolstoy’s “War and Peace”. Robin, please, can you tell me what exactly is “cockney”? Is it English “patois”? As many different patois were spoken in different regions of France before the introduction and the acceptance of Lingua Franca? While living in Auvergne after WWII I heard local patois being spoken among the elderly people who said they did not know any modern French. It would be indeed a very great loss to France if these ancient languages were forgotten…
Tradition has it that a “Cockney” is a person born within the sound of Bow bells (the bells of Bow church in the East End of London).
“Cockney” slang is not really a patois.
Cockney rhyming slang was/is a comic code of speech.
“Apples and pears”–stairs
“Plates of meat”–feet
Your “apples” are steep
My “plates” are freezing
How very interesting. You live and you always learn. To me this seems to be English within English. Thank you, Robin. A comic or a lazy way of speaking it would be nonetheless very confusing or even incomprehensible to someone who is not very strong on his or her English “plates” as it were. I wish you a very happy and a much warmer day. You certainly have made mine a happy one and I thank you for it. Please, keep well. P.S. I still have some difficulties with my comments. Yesterday I probably pressed the wrong “button” or have not pressed the right one… My reply to your comment of “Dieu soit loue” did not appear at all… I just wanted to tell you that your translation of “God willing” is quite correct. But French people would have also meant “Thank you, God” for this wonderful news of “no diabetes” in your eyes.
Thanks Odette–the expression was new to me.
Thank you for your reply, Robin. I did appreciate it very much. This also is my third attempt at communication today and I have learned the text like a lesson at school. Anyway let’s hope that I will be lucky this time. Yes, one lives and one learns and one dies “ignoramus” because there is so much to learn. Those were the thoughts of my late Dad who was a very gentle and wise human being. This afternoon while pottering around I thought a lot about my happy years spent at High School (un internat) in Clermont Ferrand (Puy de Dome). And I remembered a third translation into English of “Dieu soit loue”. This one is perhaps the most apt of the three. To a religious French person it would be “Glory be to God” as a suitable “thank you” for wonderful news. How are doing during this terrible coldwave? Here we have had just the opposite. While poor people are battling the torrential rains and floods in Queensland and in New South Wales we were sweltering in a horrible heatwave with temp. 35-40 deg.C. and not one drop of rain. It began at Christmas and lasted until the end of January. May I take this opportunity to say how happy I am to keep in touch with someone living so far away in my beloved France. We are several hours ahead of you in Europe and I wish you and Meredith a very happy, safe and much warmer week-end.
If anything it is even colder here tonight.
The market was almost bare of vegetables this morning–never known that before.
That is HOT–take care down there!
Thank you once again for your kind words. If it is so cold “au beau pays de Languedoc” imagine how cold it must be in the mountains of Massif Central or even in Ardeche. Oh, yes. It was hot here for much too long but this time no loss of life was reported in South Australia. It can become more hot than this. Ten years ago the temp. in February rose to +43 deg.C. But that horror lasted only two days. Today the weather was glorious. Just +25 deg.C. I wish I could “pack up” some of it and send it to you both via email. It is mid-Summer in Australia. By Thursday the temp. here will rise again to +30 deg.C. plus. I am very sad to hear that there’s a shortage of fresh vegetables at your market. Let us hope that this situation will improve very soon. This reminds me of my Mum’s efforts to replant her “harvest” in the sand in the cellar. Even the heads of cabbage were pulled out with roots and replanted to stay as fresh as possible during harsh Baltic winter months. Did anyone ever tell you, dear Robin, that you are a culinary wizard? I wonder how many people realise how much you have helped them by posting the recipes and keeping on helping? I have made (half portion) of Red Cabbage dish with lemon and orange juice. Absolutely delicious. I could not find any juniper berries at the local supermarkets. Will have to “trot” to the “big smoke” – Adelaide to hunt for them. Kindest regards to you both from “Down Under”…
Just made this cabbage and it is delicious. I think it will be even better the next day. Thanks for the recipe.