cabbage recipie

Supercell

My father used to do a great cabbage on a Sunday which I cannot replicate at all and its annoying me!

It was crunchy but not too hard and was sweet and went great with a Sunday roast.

I've tried boiling cabbage in a little water then throwing in a spoon of jam and sprinkling some pepper on top but it just isn't the same.

Has anyone any tips for cabbage, preferably a little sweet?

Alun

There's a type of cabbage, called Sweetheart over here if I remember correctly, that has quite a sweet taste. It's a pointy shaped cabbage, and is sometimes called just that (i.e. Pointed Cabbage, which is why the Germans call it Spitzkohl!). Just boil or steam for however long you want (5-8 minutes), lashings of butter and freshly ground black pepper should do it.

http://www.thinkvegetables.co.uk/veginfo.html?cart=11343514892723&v_SKU=105601845014698

Supercell

thanks Alun, will keep an eye out for that, pretty sure I saw something like it in Tesco before.

chuckles30

Tesco definitely have that sweetheart cabbage. I got it recently and they had a lovely recipe on the back of the packet for a cabbage bake. It was easy to do and involved an onion, ham and the cabbage being fried for a short time. Then it was transferred to an oven dish and covered with cheese and bread crumbs and cooked off in the oven. I can't remember the exact details, but it was very tasty. Normally I just have it boiled with bacon, but you could have this with anything.

Blub2k4

Try this for a change.
Red cabbage sauerkraut with apple.
One head of red cabbage, or whatever you need to feed your amount of people. one head should do six or more people.
A few apples, any will do.
Some apple juice
Butter
Some sugar.
salt.
I normally prepare this in a skillet.
Finely slice your red cabbage then pop in a pan with already heated butter, saute this for a little while then add in some slices of peeled apple, when the cabbage starts to wilt and go soft then add a spoon of sugar, a sprinkle of salt and fill with apple juice almost to the level of the top of the cabbage, then let this boil and reduce for a while on a low heat being careful to watch the bottom for the sugar burning, you just want it to reduce nicely and when you see a syrup on the bottom of the pan it's ready. I generally reduce until I have almost no liquid left. The apple should still be in pieces and almost at stewed apple consistency.
Serve this with your Xmas dinner or game.

Really nice.

oblivious

You do under stand that sauerkraut is a lactic fermented product

Blub2k4

This is a quicker home style version, it doesn't always come out of a tin, this does the job.

It's also a good reproduction of what my master chef boss used do in Germany.

oblivious

You can do a home Sauerkraut lactic fermentation, brouwland sell pots books and accessorise, here is their link http://www.brouwland.com/

You need to search for Sauerkraut.

Supercell

Blub2k4 that sounds like the cabbage of champions (did i ever imagine i'd type something like that in a public board??!!).
My aul lad would nod his head I'm sure to it, sounds just like something he would make, that will be made

Thanks!