Garlic Red Cabbage

Garlic Red Cabbage- a simple vegetable dish to add colour to your roast dinner. Red Cabbage and garlic with added zing from red wine vinegar.



In winter, I usually get quite lazy about vegetables, rotating between carrots, peas and broccoli, carrots, peas, broccoli. Occasionally adding some sweetcorn to the peas doesn't really qualify as changing things up, does it? In the summer, there's all sorts of excitement with different types of salad, avocado, spring onions, so many colourful veggies! But in winter, I am often totally lacking in vegetable inspiration.

One way of having a bit more variety, is to look at what's in season. The supermarkets tend to have everything in stock all year round, so it can be hard to eat seasonally. I find the Great Grub Club website as well as the BBC Good Food Seasonal section good for info on this subject.

Red cabbage is coming into season now and will last into December, so it's a great choice as a dinner vegetable. It really brightens up a plate of food, so why not buy some in your next shop and try this simple Garlic Red Cabbage recipe with your next roast dinner?

Red cabbage is a beautiful shade of deep purple. The only problem with such a dark pigmentation is that it 'bleeds' into anything liquid that's put with it and, when cooked, it turns a rather disturbing shade of blue! To stop the red cabbage from changing colour so dramatically, a little red wine vinegar is essential. Make sure that you don't get a bit slap dash with it though, as it will ruin the cabbage if you use too much. Just a touch adds good flavour to the vegetable stock and, if you don't have vegetable stock handy, you can substitute it with chicken.

If you couldn't get a small red cabbage and you have ended up with some leftover, shred it and make some home-made coleslaw!


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