One of the only vegetables I get kind of stuck in a rut with, is cabbage. I really enjoy it - but sort of always cook it one or two ways and that's it. Usually I grate it into a coleslaw type of salad or roast it in the oven with veggies.
But we also like it as part of a stir fry too and often throw it in there. However, we don't eat near enough of this lovely vegetable and I have been mulling over how to use up the two I had in the vegetable box for the last week.
So, today I decided to pull out my handy slow cooker (what a godsend that thing is!) and see what it does with my red cabbage. Right now I am enjoying the smell of it - mostly because I am not eating right now, but also because it does smell very nice.
To make this most simple dish I chopped up the cabbage (not too finely) and started layering it with chopped apples and sliced onions and garlic. This time I used both red and white onions because I wanted to use them up.
Once the vegetables were in the crock pot I added about 1/2 cup cider vinegar, 1/4 cup balsamic vinegar and 1/4 cup of olive oil. Then with the pot on high - I started adding some spices. The ones I usually use with cabbage are coriander, cloves, cinnamon and nutmeg.
Next I sprinkled on some sea salt and ground black pepper then added in 1/2 cup of water because it seemed like it needed something to keep the cooking process going. Lastly, 2 tablespoons of honey and 2 tablespoons of butter to sweeten the dish and that is it.
It's a very simple but lovely tasting side dish to have with nearly any meal and goes really well with meats, especially goose and any wild game such as pheasant or venison.
April
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| Red Cabbage dish |
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