NIGELLA LAWSON'S RED CABBAGE
Provided by Nigella Lawson
Categories side dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a large heavy-bottom saucepan or casserole over medium-low heat, and add oil. When oil is hot, add onion and salt. Sauté gently until onion is softened but not colored.
- Add cabbage to pan on top of onion. Sprinkle sugar over cabbage; add wine, orange juice and allspice. Peel, core and finely chop apples, and add to pan. Cover, and let mixture steam until cabbage is wilted, about 10 minutes.
- Gently stir to mix all ingredients; cover and reduce heat to its lowest possible setting. Cook about 2 hours, and adjust salt and allspice as desired. Serve hot, or allow to cool to room temperature and refrigerate overnight. (The flavors improve with reheating.)
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 394 milligrams, Sugar 14 grams
RED CABBAGE WITH POMEGRANATE JUICE
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 3h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large, heavy-based saucepan (with a lid) or a cast-iron or enamelled Dutch oven. Finely slice each halved onion into thin half-moons and add to the pan along with the salt. Fry for about 5 minutes until the onion begins to soften but doesn't burn; the salt will help to prevent it from burning.
- While this is going on, quarter the apples (no need to peel), cut away the cores and chop them roughly, and add them to the softening onions and cook, stirring occasionally, for another 5 minutes.
- Finely shred the cabbage and add it to the onion-apple mixture in the pan, stirring slowly and patiently to mix. Add the brown sugar and allspice and stir, then pour the pomegranate juice into the pan.
- Let the mixture come to a bubble, then give another stir, turn down the heat, put on a lid and cook very gently at the lowest possible heat for 2-3 hours, stirring occasionally. It really won't get overcooked. Taste for seasoning only when you're ready to reheat, as the flavours won't have mellowed and come together properly until then.
- To reheat, put the pan back on the stove over a medium to low heat, stirring occasionally, for 15-20 minutes.
PICKLED RED CABBAGE
Soft, soused, slow-braised red cabbage has been part of my Christmas table forever. I will never forsake it (and do check out the tangy version with cranberries) but I have come to the conclusion that this pickle is now every bit as essential to my season's eatings. It's barely any work to make and is so much better than the pickled red cabbage that you buy from a shop. I do think it makes a difference using the raw, unfiltered vinegar, which is labelled rather tautologically 'apple cider vinegar', but if all you have is regular cider vinegar, go ahead; indeed, any vinegar would work here. I pair the cider vinegar with actual cider but should you not want to use cider itself, then replace it with apple juice. This doesn't make a huge amount, but it is a condiment rather than a vegetable accompaniment, and is as wonderful with the Norwegian Roast Pork Ribs as it is with cheese and cold cuts, or, indeed, any leftovers that might need a bit of a zhuzh. Anyway, I can't help thinking that you will soon find yourself making up batches of this ludicrously purple pickle in regular rotation. You need to make this 2 days (or up to 3 weeks) before you eat it. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Makes: 1 x 750ml / 3 cup jar
Number Of Ingredients 11
Steps:
- Sterilise a 750ml / 3 cup (although a 1 litre / 1 quart one will be fine) preserving jar. I consider a jar sterilised if it's come straight out of the dishwasher and not so much as a finger has touched the inside of it. But you can just hand wash the jar in soapy liquid, rinse it well, and dry it in a 140°C/120°C Fan/275°F oven. Leave to cool before filling. Remove the core, then slice the red cabbage finely and put into a colander. Sprinkle over the salt and gently toss the cabbage to get it all coated, then leave over a bowl for 3 hours. Do not be tempted to leave out this step. It makes all the difference. Make the pickling liquid as soon as the cabbage is in the colander. Put the cider and vinegar into a saucepan, and add the sugar, peppercorns, juniper berries, mustard seeds and thyme. Peel both the garlic and ginger, cut them into thinnish slices, and add them to the saucepan. Give everything a good stir, bring gently to the boil, then turn up the heat, and let it bubble away for 2 minutes, switch the heat off and leave everything in the pan to cool. When the cabbage has had its 3 hours, get out a large chopping board and lay a tea towel you don't mind staining on top of it. Take the colander to the sink and rinse the cabbage really well under the cold tap. Squeeze as much water as you can out of it, then spread it out on the tea towel and wrap it and pat it dry. Put the cabbage into your sterilised jar, pushing it down so that it is tightly packed. Strain the pickling liquid into a jug, using a fine-mesh sieve so nothing drops through, and pour over the cabbage, then press down on the cabbage to submerge it all. Put it into the fridge and leave for at least 2 days before eating it. In theory, it will keep happily for 3 weeks, but it is unlikely that you will have any left by then. Always remember to take it out of the fridge in time to get the chill off it before eating.
RED CABBAGE WITH CRANBERRIES
The sweetness of a long-braised red cabbage is perfectly punctuated by the cheek-squeaky sharpness of cranberries. And, if you let this stand a little before serving, they - most desirably - help to thicken the juices the cabbage gives off as it cooks. Indeed, I always make red cabbage ahead of time: think of it as a vegetable stew, which is better, as all stews are, when the flavours are left to mellow and merge with one another. If you are following suit, then you can cook the cabbage for slightly less than its full time, as it will continue to cook on reheating. Even a small red cabbage seems to make enough to feed an army, but I can't see the point of leaving half a red cabbage lingering in the fridge. If you're feeding less than a crowd, just stash what you don't need in airtight containers in the deep freeze, ready to provide warm succour on cold winter nights. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 8-10
Number Of Ingredients 9
Steps:
- Put all the ingredients into a large, heavy-based pan that comes with a lid, and give a good stir. Bring to the boil over a high heat, stir again, let it bubble away for 10 minutes, then clamp on the lid, lower the heat and leave to simmer for 1½ - 2 hours, or until tender.
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