Red cabbage is sometimes called purple or even blue cabbage and the exact colour of this vegetable depends on the pH of the soil it is grown in – the more acidic the redder the leaves.
This side dish is great with pork chops or sausages or for a
vegetarian version omit the bacon and serve over a split baked
potato with a salad of mixed leaves on the side.
Sweet & Sour Red Cabbage
The addition of an acid ingredient such as vinegar which I have used here helps preserve the red colour of the cabbage.
4 rashers bacon, cut into strips
1 red onion, chopped
1 small red cabbage, halved, cored, and sliced
¼ cup apple cider vinegar
¾ cup water
2 tbsp brown sugar
½ tsp caraway seeds
sea salt and black pepper
1 Heat a large saucepan over a medium heat, add a splash of oil and bacon and cook, stirring occasionally, until crisp. Remove bacon from pan leaving behind any fat.
2 Add another splash of oil, if necessary, and onion, cover and cook, stirring occasionally, for 5-6 minutes or until onion softens. Add cabbage and toss to combine. Add vinegar, water, sugar,
caraway seeds and a good grind of salt and black pepper. Cover bring to simmering and simmer, stirring occasionally, for 30-45 minutes or until cabbage wilts and is tender.
So tell me, do you cook red cabbage and if so, how do you cook it?
Where did the ingredients for this dish come from:
Red onion, red cabbage: Krismaw Gardens – Hastings; Bacon: Wild Game Salamis – Clive; Apple cider vinegar: Te Koha Organics –
Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients: brown sugar, caraway seeds, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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