Monday, March 16, 2009

Red cabbage salad

I have come to admit to myself, rather late in life, that I am not especially fond of cooked red cabbage. Perhaps my problem is the assertiveness of the acid content, which is essential to preserve its colour. I like it raw, though.

Quarter red cabbage, shredded (this may be a job best done by a mandolin) and washed
2tbsp balsamic vinegar
5tbsp extra virgin olive oil
Salt, pepper
3tbsp raisins, soaked in hot water for 20 minutes
3tbsp pine kernels, toasted in a saucepan over a very gentle heat

Grind salt to taste into the vinegar in a salad bowl, stir to dissolve, and whisk in the oil. Throw in the cabbage, raisins, and pine nuts, grind over pepper to taste, and toss.


elwyn said...

Your salad sounds tasty. Perhaps the following recipe may change your mind about cooked red cabbage.
As the cooking time is two-and-a-half hours I suggest you bake it with a roast.

In an ovenproof dish place all the ingredients divided into two layers.

Half a sliced red cabbage with the white core removed
3 chopped or sliced onions
4 small peeled, sliced green apples
3 1/2 tablespoons vinegar
3 1/2 tablespoons brown sugar
1 1/4 cups red wine
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
2 teaspoons fresh or 1/2 teaspoon dried thyme
2 bay leaves
the zest of 1 small orange
salt and ground pepper

Cover the casserole dish and bake at 180 C (350F)
for approximately 2 1/2 hours, stirring occasionally during the cooking time. If all the liquid in the dish is not absorbed by the cabbage during cooking, turn the oven up a little towards the end.

Serves 6

Nicholas Clee said...

That looks excellent. I'm not sure that I would enjoy it - but I know several people who would.