My Mum’s Red Cabbage
The original German classic
Last week I gave the good Mrs C. an home grown red cabbage which I knew she would turn into something great for the benefit of my greedy brother to take home. I am renowned throughout the British Isles for my monster vegetables and this was no exception weighing in at an Olympic 6lb/3kg. Luckily I have arms like an East German shotputter but poor Mrs C had to tackle the gargantuan legume by herself.
Here’s a pictorial and recipe account of my mother’s red cabbage dish. Photographs and recipe courtesy and copyright Mrs Collins.
1 Red Cabbage weighing approx 1kg
oil
1 large Onion
1 Bay Leaf
3-4 Cloves
2 tbsp Vinegar
1/4pint or 140ccm Water
3-4 Sour Apples
Sugar and Salt
I also add: 1tbsp redcurrent jelly and a glass of red wine instead of water.
1 tsp cornflour with 1tbsp water to thicken liquid 5 minutes prior to the end of cooking.
Remove coarse outer leaves, cut into quaters, remove hard core, wash and shred finely.
Fry onion in oil until soft. Add cabbage and cook for a short while. Add bay leaf, cloves, salt, vinegar, water/wine, apples and jelly. Cook gently for one and a half hours.
Thicken remaining liquid and adjust seasoning. The look and consistency of teh cabbage will change slightly when it has been cooked sufficiently. Adjust all of the above depending on the weight of the cabbage.
It freezes perfectly. I serve it with pork, beef, goulash, marinated beef (sauerbraten) sausages and roast lamb.
Guten Apetit!
Guten Apetit indeed Mrs C.!! A fine pictorial and written account I am sure you all agree. Have a go, you won’t regret it!
Miles
and very nice it was to
Rod
August 29, 2008 @ 7:19 am
Rod,
I was hoping you might choke on it
Miles
August 29, 2008 @ 7:27 am
Miles,
Thank Mother on my behalf, I loved this dish and made enough to share with my parents and still had some to freeze. One thing I was unsure of is should it be served hot or cold?
I should also congratulate you on having grown such a perfect example, a thing of great beauty.
Cid
August 29, 2008 @ 9:34 am
Cid,
Consider it done, I shall pass on your thanks on sunday. Cabbage best eaten hot.
Thanks for the kind remark, they have been particularly good this year.
Miles
August 29, 2008 @ 1:46 pm
Miles,
Fig update…. two more scoffed today due to my revolutionary foil wrap bird defence kit
Next year I must leap into action early on to see if I can maximize the harvest. Solitary miniature pumpkin still doing fine and a glorious yellow too, b********** squash huge but flowers only just visible. This either means I’m either going to get a bumper harvest in winter or nothing at all. Wonder how Rod’s marrow is doing 
The very reliable local grocer here has today, a splendid display of English cob nuts and late strawberries, victoria plums and all kinds of root veg. Apparently there’ll be no damsons or sloes this year no doubt due to our strange weather. During the next few weeks I intend to gather rose hips as per the recent post and make lots of syrup, I can’t tell you how much I’m looking forward to it….. almost certainly it’s heading towards becoming one of my famous culinary obsessions!
Cid of Green Gables
August 29, 2008 @ 5:32 pm
Cid,
One of my Scottish suppliers is raving about the quality of the damsons at the moment so maybe it’s an English thing.
Not sure what is going on with your b*******t’s there should be some sign of fruit I would have thought-oh dear, never mind!
Miles
August 29, 2008 @ 5:57 pm