Sweet and Spicy Red Cabbage Recipe

By Brian Lemay 2 comments


Hello and welcome to Freshly Served, the healthy
vegan cooking show. Iím Heather and tonight weíre gonna do a red wine cabbage. Now when cabbage starts to go on sale in cabbage
season, you can easily get sick of coleslaw so what Iím gonna show you is a way to bring
some really nice flavor into your cabbage as well as weíre gonna lightly cook it to
take out the bit of cabbagey edge off. So what Iíve done, I started by cutting up
my cabbage and Iím using some purple cabbage today and Iíve also chopped up an onion and
Iím using a red onion to go with my red cabbage as suppose theyíre both purple. And Iím gonna use some spices and some red
wine vinegar to give it some nice flavor. If you have red wine you can also use some
of that but I donít have any and I have red wine vinegar and so thatí all Iím gonna
do today. Iíve got a pan heating up back here and I
am using a very big one so if you donít have a pan thatís deep, you could use a sauce
pot and just heat it up here to medium and then weíre gonna add a small amount of olive
oil to sautÈ the onion. Oh! Iím almost out of olive oil. I think
thatís gonna be the end of the bottle and its perfect because that is exactly enough,
thatís about a teaspoon. Throw that onion in right away, you donít
need the oil heating in the pan. You want the oil around the onion to help it cook.
So stir that onion around, get it all coated in the oil. I normally donít like purple onion but I
do like it when itís cooked and I like it in this kind of dish where it adds some real
flavor and variety to the dish. Ok! So let those guys sautÈ for a little bit until theyíre
just a little bit soft. Now when you see these guys soften up a little
bit your ready to carry on and what youíre gonna do next is take one star anise, pop
it in there. Iím going to get some ground cinnamon. Yup, cinnamon! I donít know how
much you want, I like some in there. And a little bit of ground cloves. Not everybody
like ground cloves and theyíre quite strong so be careful with them. And then youíre
gonna stir this around, get those onions coated. And what you want with this whole star anise
flower is you want it to infuse its flavor just a little bit into the oil so get that
down on the bottom and have it covered up with some onions and then let that just ñ
let the flavors just infuse into the oil for a minute or two. Now once that had a minute or two to infused,
weíre going to add the cabbage
and it looks like a lot, it is gonna shrink because weíre gonna cook it. The tricky part
is stirring it in without having it get all over the place. And you want that cabbage
to get down to the heat and you want the onions and the spices to mix through the cabbage. And Iíve left that star anise in there, you
can take it out at any point you wish but Iím gonna leave it in so that the flavor
get infuse when we add some liquid to this. And then yes, you take it out before you eat
it. You can either go hunting for it or you can just take it out when you have it on your
plate. It highly depends on who youíre cooking for right? Ok! So what Iím gonna do now is Iím actually
gonna add a little bit of salt here and Iím gonna sprinkle this over the cabbage, work
it in there a little bit and what the salt is gonna do is its going to draw the moisture
out of the cabbage but we donít want that moisture to evaporate so what Iím gonna do
is cover it up and it only takes a minute for this cabbage to wilt down. So leave it
for a minute or two, take a peek and then weíll carry on. And actually while thatís going on what Iím
gonna do is chop up my pears, I found some beautiful red pears and Iím going for a monochromatic
color scheme tonight. Normally I like to get a variety of colors
but sometimes itís nice to have all of the same color and then have widely different
flavors so cabbage, onion, pear and theyíre all the same color. So thatís looking good, itís not soft when
I poke it. Its still ñ you know you can tell thatís itís gonna be a little bit crunchy
when you bite into it. Ok! Next, pears, chopped it in there. Pears
add a little bit of sweetness to offset the slightly bitter cabbage flavor and the pears
again I donít like to cook things too much but itís nice to just soften them, get them
warm. Sometimes itís nice to have some warm food right? Especially for dinner, see at
the end of the day, your kind of tired, gets some warm food into you, feel you really nice
and cosy. Alright! So get that stirred around and the
heat gonna do its work there. Now what weíre gonna add next is some liquid to finish off
the cooking and also to bring in some really nice flavors. I lost something more exciting to say there
but anyway, alright! So red wine vinegar and I donít know how much you want but here we
go. That was probably a tablespoon and a half maybe two. And then if you want a little bit more sweetness
you can add a little bit of sweetener and brown rice syrup is usually may favorite but
Iím out so Iím using some maple syrup which is delicious but its super sweet so Iím being
really careful and actually pouring it on a spoon before I put it on the pot. Thatís fine! And that was probably half a
tablespoon if that I really donít want to make this too sweet. So we got some pears
in there and Iím gonna add some cranberries as well. One more red purple thing to our
dish. Ok, so stir that through. You probably want
something to offset just vinegar whether itís sweetness or whether itís a bit more oil
or something like that or red wine that would be where you and I would pour red wine if
you want to see that. Ok, so that last thing Iím gonna add are
some almonds which I toasted before and some dried cranberries just for some sweetness,
some softness in your mouth and you know they got nutrients in them too so lots of vitamin
C there, lovely! The almonds Iím just gonna roughly chop up.
I love almonds and there you go! Youíre ready to serve red wine cabbage. Thanks for watching,
you can find the recipe at HealthyVeganRecipes.net. Iím Heather and this is Freshly Served.

2 Comments

Niels Pepijn van Driel

Mar 3, 2010, 2:54 am Reply

Once, my grandfather Alexander gave me a secret tip on Red Cabbage.

"Grandson", he said "if ever a girl comes by and knows how to cook up some good red Cabbage, marry her then"

I'm sure that that was his nice way of complimenting his wife's cooking.

And so Your recipe fills up my stomach with a warm feeling of good memories as well as making me curious…

by the way, this comment is only for Phil to read.

Mike Moulton

Mar 3, 2010, 1:37 am Reply

that i'm certainly going to try. I like the way you use all different colours in your cooking. Red cabbage can be so boring and never know what to do with it. Thanks Heather.

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