lately I have become quite smitten with the the cabbage family. I have always preferred it raw in a slaw, but when its lightly cooked, it takes on a new flavour dimension and still maintains some of its crunchy texture.
I recently roasted wedges of with crispy bacon and a variety of flavourings and totally loved this too.
I love cabbage so much I included three slaw recipes in my cook book. A spicy one with my fish tacos, an apple and red onion one to compliment my pork burger, and my legendary crispy noodle slaw recipe.
I wanted to play around making a lightly braised or stir fried salad, so used a combination of finely sliced red cabbage and baby green cabbage. Kind of inspired by a dish I made on Christmas eve for my client. I braised red cabbage in a little red wine and balsamic vinegar, tossed in some honey and a few other bits and pieces. I served this with a whole grain mustard mash and quails that had been roasted in rosemary and marmalade.
Don’t you just love these colours?
Play around with quantities but this is more or less what I used:
- 4 – 6 cups of sliced cabbage
- a generous splash or 2 of olive oil
- 3T balsamic venegar
- 1T red wine vinegar
- 1t cumin
- pinch of dried chilli flakes (or more if you like the heat)
- 2 – 3 T honey (make it as sweet as you like)
- salt and pepper
- garnish of your choice: toasted almond flakes, roughly chopped walnuts, sliced spring onions, toasted sunflower seeds, sesame seeds or a combination of all of these is wonderful. Pre-soaked raisins would also be lovely.
Heat a large frying pan or wok and add the olive oil. When its just about to start smoking, toss in the cabbage and stir fry quickly. Just as the cabbage starts to wilt, add the seasoning, checking the taste. Keep stirring and adjusting as necessary.
I loved the earthiness of the cumin, with a hint of chilli and the sweetness of the honey which his balanced out by the vinegar’s.
Scatter over whatever garnish you like. I added spring onions and black sesame seeds and then later toasted almond flakes.
With the rest of my red cabbage I cut it into 2cm ‘steaks’, drizzled EVOO over them and sprinkled a combination of dried chilli flakes, sea slat flakes, cumin, and Nomu Moroccan rub. Dukkah would also be fantastic. Roast in a 180 C / 350 F oven for about 20 mins.
The only thing I am going to say about this is just do it, its ridiculously delicious, and I think its now my favourite cooked cabbage recipe.
With vegetables taking centre stage in food trends for 2013, these red cabbage ‘steaks’ could be just the answer. I’m thinking they could look quite lovely spread out and slightly overlapping on a large white serving platter.
What is your favourite way with cabbage?
I look forward to connecting with you again
Visit my Drizzle and Dip Facebook page to get updates of all my posts.
I can also be found enthusiastically pinning beautiful food images on Pinterest