Cooking
Red cabbage frequently ends up in my CSA box this time of year Of course it features prominently in slaws and soups, and makes a good bed for nestling roasts or sausages, but what else? Lately I'm trying sautés. Red cabbage has a really earthy flavor that can go sweet or sour and cooks up easily in a sauté pan, if shredded.
Red cabbage is healthy, a member of the brassica family, it's cholesterol lowering and perhaps surprisingly the health benefits are greater in cooked cabbage than in raw. If you've ever wondered what makes red cabbage red, it's anthocyanins, a type of polyphenol which is a pigment and is also responsible for the red in cranberries. The amount of Vitamin C is 6 times greater in red cabbage than green cabbage. It's extremely high in Vitamin K too.
This recipe came about because I had about a half of a head of cabbage, a bit of fennel and some cranberries I wanted to use. The bright and bitter flavors of the dish with just an edge of sweetness complement something rich like pork, sausages, goose or duck. I like the cabbage to still have a bit of crunch, but if you want it softer, just cook it longer with the lid on.
Note: The amount of sugar you need in this recipe depends on the sweetness of the vegetables and how sweet the wine is. You might start with a tablespoon and add more only if you need it. If you'd rather not add sugar at all, I'd recommend using dried cranberries which are already sweetened.
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Cooking
Red Cabbage, Fennel & Cranberries Recipe
Red cabbage frequently ends up in my CSA box this time of year Of course it features prominently in slaws and soups, and makes a good bed for nestling roasts or sausages, but what else? Lately I'm trying sautés. Red cabbage has a really earthy flavor that can go sweet or sour and cooks up easily in a sauté pan, if shredded.
Red cabbage is healthy, a member of the brassica family, it's cholesterol lowering and perhaps surprisingly the health benefits are greater in cooked cabbage than in raw. If you've ever wondered what makes red cabbage red, it's anthocyanins, a type of polyphenol which is a pigment and is also responsible for the red in cranberries. The amount of Vitamin C is 6 times greater in red cabbage than green cabbage. It's extremely high in Vitamin K too.
This recipe came about because I had about a half of a head of cabbage, a bit of fennel and some cranberries I wanted to use. The bright and bitter flavors of the dish with just an edge of sweetness complement something rich like pork, sausages, goose or duck. I like the cabbage to still have a bit of crunch, but if you want it softer, just cook it longer with the lid on.
Note: The amount of sugar you need in this recipe depends on the sweetness of the vegetables and how sweet the wine is. You might start with a tablespoon and add more only if you need it. If you'd rather not add sugar at all, I'd recommend using dried cranberries which are already sweetened.
Red Cabbage, Fennel & Cranberries
Serves 4
Ingredients
1 Tablespoon vegetable or rice bran oil
1 cup sliced onion (half moons)
1 cup sliced fennel bulb
4 cups thinly sliced red cabbage
1 cup cranberries
Pinch salt
2 Tablespoons packed brown sugar
1/2 cup vegetable or chicken broth
1/2 cup red wine
Instructions
Heat a large skillet and add the oil. When the oil is hot, add the onion and fennel and sauté for 5 minutes or until translucent but not brown. Add the cabbage and sauté for another 3 minutes or until glossy and beginning to reduce in volume. Add the cranberries, salt, brown sugar, broth and wine. Cover and simmer gently for 5 minutes. Remove the lid and cook until the liquid evaporates. Taste for seasoning and serve.
Enjoy!
- Slow Roasted Alaska Halibut With Fennel & Tomatoes Recipe
When I was growing up we had a second freezer that I swear was packed full of halibut. My father got it somewhere and we ate it for what seemed like years. I remember that it was dry, tough and somewhat stringy. Was it terribly freezer burned? Only recently...
- Chestnut And Celery Root Soup Recipe
My CSA or community supported agriculture box of produce from Eatwell Farms challenges me with every delivery this season. Bok choy? Cabbage? Celery root? Sure I have a recipe or two for each of those, but week after week and I get bored and need to...
- Dan Dan Noodles Recipe
I love Chinese food but I rarely make it at home. I have a few favorite recipes, but I am definitely interested in trying more so I was thrilled to see Fuchsia Dunlop's latest cookbook, Every Grain of Rice which focuses on simple Chinese home cooking....
- All About Savoy Cabbage
Savoy cabbage is the prettiest cabbage of all, with its fantastic crinkly leaves and its contrasting dark on pale color palette. Only a few outer leaves are dark green and quite so textured, inside it is creamy and pale. Despite its rugged appearance...
- Growing To Like Rhubarb
Rhubarb conserve When I was little, we had a rhubarb plant in our yard and my Mom would frequently prepare some sort of rhubarb sauce or compote. It was the only dessert I didn’t like and it seemed unfair to me at the time that rhubarb...