Tag Archives: red cabbage

Braised Red Cabbage with Chinese Flavours

Braised Red Cabbage with Chinese Flavours

After reading a few recipes that used Asian flavours to spice red cabbage I have been experimenting and this is my version of a
differently spiced red cabbage and what has become by new
favourite way of preparing red cabbage.

Red cabbage is bold enough that it can handle the strong Asian
flavours used in this dish. Delicious as a side dish for grilled or
barbecued lamb or pork chops.

Braised Red Cabbage with Chinese Flavours

The aroma of this dish while it is cooking is enough to make you want to eat it straight out of the pot!

Serves 4

1 small to medium red cabbage, finely shredded
1 onion, diced
2 small red chillies, sliced – I used Bird’s eye
2 tbsp finely grated fresh ginger
4 star anise
4 garlic cloves, chopped
¼ cup rice wine vinegar
2 tbsp soy sauce
¼ cup brown sugar
sesame seeds
1 tbsp sesame oil

1              Place cabbage, onion, chillies, ginger, star anise, garlic,
vinegar, soy sauce and brown sugar in a large saucepan, add a splash of water. Cover, place over a medium heat, bring to simmering and simmer for 25-30 minutes or until most of the liquid has evaporated and cabbage has wilted.

2              Remove lid and continue cooking, stirring regularly, until
remaining juices become sticky and glaze the cabbage. Serve
drizzled with sesame oil and scattered with sesame seeds.

Where did the ingredients for this dish come from:
Red cabbage, onion, garlic: Krismaw Gardens – Hastings; From the freezer: chillies; Store Cupboard Ingredients: ginger, star anise,
vinegar, soy sauce, brown sugar, sesame seeds, sesame oil.

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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Other red cabbage recipes you might like to try:

Sweet & Sour Red Cabbage

Sweet & Sour Red Cabbage

Warm Red Cabbage, Bacon & Boudin Noir Salad

Warm Red Cabbage, Bacon & Boudin Noir Salad

Braised Red Cabbage with Bacon & Apples

Braised Red Cabbage with Bacon & Apples

 

Sweet & Sour Red Cabbage

Sweet & Sour Red CabbageWinter seems to the season in which purple vegetable abound – beetroot and red cabbage jump to mind.

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.

Serves 4

olive oil
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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Other recipes using red cabbage you might like to try:

Warm Red Cabbage, Bacon & Boudin Noir Salad

Warm Red Cabbage, Bacon & Boudin Noir Salad

Braised Red Cabbage with Bacon & Apples

Braised Red Cabbage with Bacon & Apples

 

Warm Red Cabbage, Bacon & Boudin Noir Salad

Warm Red Cabbage & Boudin Noir Salad 002aIt seems to be the few days of psychedelic coloured food, lime green Romanesco yesterday and today a red cabbage dish which due to its short cooking time and the original colour of my cabbage is bright purple!

I have mentioned previously Hawke’s Bay Company Wild Game Salamis and their products. Here I have used their boudin noir (black pudding) to make a warm salad that is another great dish for change of season eating – satisfying and warming, but not too heavy.

In a previous post, Braised Red Cabbage with Bacon & Apples, I
explained about red cabbage and the reason for its varying colours, so if you want to know a bit more about red cabbage head on over there.

Warm Red Cabbage, Bacon & Boudin Noir Salad

The boudin noir from Wild Game Salamis weighs 300-350g which is enough to feed 2-4 people.

Serves 4

1 medium red onion, thinly sliced
vegetable oil
4 rashers bacon, cut into strips
1 small red cabbage, shredded
butter (optional)
1 x Wild Game Salami boudin noir (black pudding), cut into thick
slices
2 apples, cored and cut into wedges
chopped parsley, to serve
HONEY MUSTARD DRESSING
1 tbsp honey
1 tbsp wholegrain mustard
¼ cup olive oil
1 tbsp raw apple cider vinegar

1              For the dressing, place honey, mustard, oil and vinegar in a small bowl and whisk to combine.

2              Place onion and a little oil in a frying pan over a medium heat, cover and cook for 8-10 minutes or until onion softens. Add bacon and cook, stirring occasionally, for 4-5 minutes or until bacon is cooked. Add cabbage, toss to combine, cover and cook, tossing
occasionally, for 10-15 minutes or until cabbage wilts.

3              Spoon cabbage mixture into a bowl, add dressing and toss to combine.

4              Heat a little butter or oil, if necessary, in the same frying pan, add apples and cook, turning a few times until apples caramelise.
Remove from pan, add to cabbage mixture and toss to combine.

5              Heat a little more butter or oil, if necessary, in the same
frying pan, add boudin noir and cook for 2-3 minutes each side or until crisp and heated through.

6              To serve, divide cabbage mixture between serving plates, then top with boudin noir and scatter with parsley.

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Another boudin noir recipe you might like to try:

Boudin Noir with Apples

Boudin Noir with Apples

 

Braised Red Cabbage with Bacon & Apples

Braised Red Cabbage 004aSometimes called red cabbage and at other times purple or even blue cabbage the colour of this vegetable depends on the pH of the soil it is grown in. The more acidic the soil the redder the leaves and so explaining the different names it has depending on where you are.

Red cabbage has a more tightly packed head that green cabbage and is very crunchy. While available pretty much year round autumn and winter are when it is most plentiful and this traditional braise is the prefect cooler weather dish.

I often serve this braised red cabbage dish with a baked potato as a vegetable meal – obviously not vegetarian because of the bacon. Or it is delicious served alongside roast pork or grilled lamb chops. With this longer method of cooking adding an acid ingredient such as
vinegar, lemon juice or wine helps preserve the red colour otherwise the cooked dish can be quite blue.

Braised Red Cabbage with Bacon & Apples

This dish can be made in advance or reheat leftovers for another meal. To reheat, add a 2-3 tbsp water to the pan, cover, place over a medium heat for 5-10 minutes or until heated through.

Serves 6

2 tbsp olive oil
2 medium (about 180g each) apples, cored and chopped
1 medium (about 150g) red onion, chopped
200g chopped bacon
1 medium (about 1.5kg) red cabbage, cleaned and chopped
¼ cup apple cider vinegar
¼ cup quince jelly or other fruit jelly such as crab apple or feijoa
salt and freshly ground black pepper to taste.

1              Place oil, apples, onion and bacon in a large saucepan over a medium heat and cook, stirring occasionally, for 5 minutes or until onion starts to soften.
2              Add cabbage and cook, stirring, for 5 minutes longer.
3              Add 1 cup water, vinegar and jelly, cover, bring to simmering and simmer, stirring from time to time and adding more water if
necessary, for 1-1½ hours or until cabbage is tender. Uncover and simmer for 10-15 minutes or until most of the liquid has evaporated.

Braised Red Cabbage 007aServing suggestion: For a hearty meal spoon over a split baked
potato.

Happy cooking and eating.

Recipe by Rachel Blackmore

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