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Basic Recipes: Red Cabbage
Red cabbage is often overlooked as a vegetable, and not just in domestic kitchens. Restaurants rarely offer it either. That's a pity, because it is surprisingly versatile and can be served with both meat and fish. To prepare the cabbage, all you need do is remove the woody centre and any particularly large 'ribs' from the leaves. Then shred it as you would any other cabbage. It can be served raw in salads, or cooked using a basic recipe such as the one below. Ingredients half a red cabbage
25g (1oz) butter
100ml (1/2 cup) red wine
25ml (1 tbs) creme de cassis (optional)
250ml (1 cup) chicken stock Shred the cabbage. Put all the ingredients into a pot and bring to the boil. Lower the heat, partially cover and simmer for 45 minutes. Adjust the seasoning with salt and black pepper, drain and serve.
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The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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