I love getting fresh, seasonal produce delivered to my door (even better if you can grow yourself, of course) and the surprise element of it. I try not to check what will be delivered in my veg box that week and enjoy getting a surprise. I can be quite traditional (and perhaps boring) going for the same/similar vegetables when I shop, so an unusual veg appearing in my box is inspiring and gets me out of my comfort zone.
I got organic red cabbage, lovely cooking apples and red onions last week- I don’t recall buying red cabbage before and it was nice to experiment with it. Thanks to the recipe provided by Abel&Cole; for inspiration, I came out with this recipe. Pomegranate molasses add a wonderful, sharp sweet and sour flavor to the cabbage, and a good balsamic vinegar does a wonderful job if you can’t get the pomegranate molasses. The marriage of caramelized red onions, Bramley apples and the red cabbage is just heavenly. Beautiful, vibrant colors and a sensational taste. We enjoyed it with grilled fish, grilled meat and as a side to pasta dishes. Easy, healthy and delicious, really worth trying. You can prepare ahead of time, and the leftovers can be frozen successfully, joy to the world:)
Prep time: 15 minutes Cooking time: 1 1/2 hrs
1 medium red cabbage, quartered, cored and thinly shredded
1 onion, peeled and thinly sliced
3 cooking apples (like Bramley apples), peeled, cored and thinly sliced
1-2 tablespoons demerara sugar
2 tablespoons pomegranate molasses thinned with 1/2 cup – 4 fl oz water
3-4 tablespoons balsamic vinegar with 3 tablespoons water
2-3 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
Preheat the oven to 350F/ 180°C
Mix all the ingredients in a large baking tray (make sure they are not higher than a finger deep) Loosely cover with foil.
Bake for about 70-90 mins. Check at about 60 minutes, stir and taste. Cover and cook for a further 20-30 minutes, until the cabbage is tender, juicy and sweet. Season with sea salt and freshly ground black pepper.
Once cool, the cabbage can be kept in fridge and reheated. It can also be frozen. This wonderful dish goes very nicely with grilled fish, sausages, roasts, fried eggs or with any sautéed vegetables.