Cabbage is one of my favorite winter vegetables, in part because it’s surprisingly versatile. The next three recipes will feature cabbage prepared three different ways. It’s not everyone’s favorite vegetable, but it deserves to be in everyone’s diet, so hopefully you’ll find you enjoy one of these three recipes.
Throughout these next few recipes, we’ll be using different types of cabbage as well, and today’s type is red cabbage. Though all types of cabbage are rich in cancer-fighting compounds, such as sulphoraphanes, indole-3-carbinol, and a variety of vitamins and minerals, red cabbage is unique in containing anthocyanidins, compounds which give the cabbage its unique color, and which also are potent antioxidants.
The first recipe is designed to accompany the roast chicken recipe from earlier this week, and features a savory, but mild take on cabbage that won’t steal the show from that fantastic chicken.
- 1 red cabbage
- 4 tbsp olive oil
- 1/2 cup water
- 2 garlic cloves, crushed
- 2 sweet apples peeled, cored and chopped
- 1/4 cup raisins
- 5 tbsp wine vinegar
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup pine nuts
As always, peel off the outer leaves of the cabbage, and remove the core. Shred the tender leaves of the cabbage.
Add all ingredients except pine nuts to a large pot, and simmer over low heat for about an hour, until the cabbage is quite soft. You’ll want to initially bring the mixture to a simmer and then reduce the heat, so that the cabbage steams.
Toast the pine nuts in a small skillet or pan until lightly browned on all sides, and stir into cabbage before serving. Even over low heat, this requires close attention to avoid burning the pine nuts (which can be quite expensive).
(Recipe adapted from Claudia Roden’s The Food of Spain)
