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Posts Tagged ‘red cabbage’

Red cabbage is a member of the cruciferous family of vegetables (the four petals of their flowers are in the shape of a cross), broccoli, cauliflower, brussels sprouts, kale, and bok choy too. These are super vegetables with many health benefits claimed for them.

It  tasted good tonight but is not exactly photogenic!

Meredith bought the red cabbage at the organic market this week and it reminded me. It’s adapted from a Marcella Hazan recipe and has the advantage of being an all-in-one.

The chicken stays beautifully moist buried under its warm overcoat of collapsed cabbage.

for 4/6

1 chicken–cut up into eight or more pieces with the skin removed

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1 red cabbage (at least 1lb/450gm)–quartered, the white stem removed, and thinly sliced

1 largish onion–peeled and thinly sliced

2 cloves of garlic–peeled and roughly chopped

IMG_4657

6 tablespoons olive oil

8 tablespoons red wine

salt and pepper

  • Choose a casserole or terracotta pot large enough to hold the chicken pieces in one layer.
  • Soften the onion and garlic in the oil until they begin to colour–about 10 minutes.

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  • Add the cabbage and coat it well with the oily onion and garlic mix.

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  • Cook for 15 minutes, turning it over from time to time as it reduces in volume, taking care it doesn’t burn.
  • Season the cabbage well, then bury the chicken pieces underneath it.
  • Pour over the red wine and cover the pot.
  • Turn the contents over from time to time.
  • Prick the chicken with the tip of a knife after 30 minutes–if the juices run pink leave it to cook longer.

IMG_4663

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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

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.

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This is very simple to do.

Slow cooked sausages are added to slow cooked strips of red cabbage and are slow cooked on a little, to let them get to know each other!

This is adapted from a recipe in the remarkable Marcella Hazan’s 2nd Classic Italian Cook Book.

For me, her books have been–still are–inspiring treasure troves of  authenticity.

Nothing else is needed here except perhaps a little of your favourite mustard.

for 3/4

  • 700gms/1.5 lb red cabbage– cored and sliced fine
  • 450 gms/1lb of your favourite pork sausages– cut in 3″/4″ lengths
  • 2 cloves garlic– chopped
  • 6 tablespoons of olive oil
  • salt and pepper
  • Heat the olive oil in a large pan or casserole and gently sauté the garlic until it is golden.
  • Add the cabbage and turn it over well in the oil and garlic.
  • Let it reduce gently–turning it from time to time–for about 20-30 minutes.
  • While the cabbage is cooking–sauté the sausage pieces in a separate pan brushed with a little oil.
  • Brown them gently all over.
  • When the cabbage has reduced, season well with salt and pepper.
  • Tuck the sausages under the gleaming purple cabbage and cook them together for another 20 minutes–turning them from time to time.
We had some lovely steamed  broccoli with it last night–a touch of green on the plate, for colour contrast.
Bon apetit!

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  • Red cabbage is a member of the strangely named cruciferous family of vegetables (the four petals of their flowers are in the shape of a cross), together with broccoli, cauliflower, brussels sprouts, kale, and bok choy. These are super vegetables with many health benefits claimed for them.
  • Adapted from a Marcella Hazan recipe it has the advantage of being an all-in-one dish. The chicken stays beautifully moist under its warm overcoat of collapsed cabbage.
  • 1 chicken–cut up into eight or more pieces
  • IMG_4655
  • 1 red cabbage (at least 1lb/450gm)–quartered, the white stem removed, and thinly sliced
  • 1 largish onion–peeled and thinly sliced
  • 2 cloves of garlic–peeled and roughly chopped
  • IMG_4657
  • 6 tablespoons olive oil
  • 8 tablespoons red wine
  • salt and pepper
  • Choose a casserole or terracotta pot large enough to hold the chicken pieces in one layer.
  • Soften the onion and garlic in the oil until the garlic begins to colour–about 10 minutes.
  • IMG_4659
  • Add the cabbage and coat it well with the oily onion and garlic mix. Cook for 15 minutes, turning it over from time to time.

 

  • IMG_4661
  • Season the cabbage well, then bury the chicken pieces underneath it.
  • Pour over the red wine and cover the pot.
  • Cook for 40–45 minutes, turning the contents over from time to time and taking care it doesn’t burn.

IMG_4663

Read Full Post »