Nana Shirley's Stovetop Red Cabbage Recipe
Ingredients
1 large red cabbage
2-3 oz (55-80 g) butter
2½ fl oz (70 ml) vinegar (malt vinegar for preference, but for a Gluten Free diet we have found Red Wine Vinegar works well)
2-3 oz (55-80 g) brown sugar (the darker the better. You can also use granulated sugar)
2 tbs redcurrant jelly (optional)
Method
Finely chop or shred cabbage, put in large bowl with 2½ fl oz (70 ml) vinegar. Stir to coat cabbage with vinegar.
Melt butter in a large saucepan. Add the cabbage and vinegar, put on lid and leave to cook very slowly for approx 2 hours, stirring from time to time to make sure it doesn't stick to the bottom of the saucepan. Add more vinegar if necessary, but be careful not to add too much.
When the cabbage is soft, add the sugar, stir, and when dissolved, cook for a further 10 minutes. Add redcurrant jelly if used.
Leave to cool. Reheat when required. Tastes best if cooked the day before it is to be eaten.
Can be kept in the fridge for about a week, or can be frozen.
1 Results
Red Cabbage Seed Blend
Just a little bit different to the normal green. Can be used in the normal way or used for pickling, etc. A blend of varieties to ensure successional cropping. (includes some F1 Hybrid varieties).
Available Now
Supplied as a packet of approximately 75 seeds.
