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.
Robin Ellis 