I love red cabbage, not only for it’s colour but also for it’s taste, which is somehow both slightly sweet and savoury at the same time. Right now, it’s in season, so it’s the perfect time to use it as an accompaniment to many a meal (in our house, this is mainly Sunday lunch). It’s also really good for you, high in anti-oxidents, vitamins and minerals. You just have to get over the fact that, for as long as I can remember in the UK at least, we didn’t seem to do anything put pickle it – and store bought pickled cabbage just tastes like vinegar and not much else.
I haven’t pickled it myself because I have found a lovely version at a farmers market that saves me the hassle but, over the last few years, I have used it in a number of ways, including simply shredding along with white cabbage and carrots for a quite and easy coleslaw and braising for hours in the oven (on a low heat) with apples and brown sugar (which goes especially well I am told – as a veggie – with pork). Mainly, though, I make it this way – because it’s quick and easy and my family finish off every last bit…To serve four, you will need…
- 500g of red cabbage, finely shredded (I do this with a sharp knife but you can go really fine using a food processer)
- 1 tbsp. of light muscovado sugar
- 1 tbsp. of marmalade (without peel if you can)
- 1 tbsp. of butter
- juice from one orange
- dash of vinegar (this helps hold in the colour I am told but you can’t taste it in the recipe)
- Put all the ingredients in a large pan (preferably a deep frying pan or sauté pan) on a low heat, stirring as the butter and marmalade melt.
- Once the butter has melted, put a lid on the pan and keep on a low heat for around 20 minutes, stirring occasionally so that it doesn’t stick to the bottom
- Season with salt and pepper to taste then serve
And that’s it. Simple, quick and oh so tasty!