I was interested to read that the colour of red cabbage is affected by the pH value of the soil in which it grows. Acidic soil leads to the cabbage leaves being more purple and alkaline soil results in leaves which are greenish-yellow coloured. The colour range includes blue leaves and if you cook red cabbage without adding vinegar, the colour will change to blue.
In 2014 I started seeing a new hairdresser who worked from home. I had to drive in the opposite direction to where I lived to support her. But, as she was married to Dave’s engineer, I thought it was worth it. She charged R180 to cut my hair and I had to see her every six weeks. She stopped working shortly before having a baby and I needed to find someone new to cut my hair. At the same time a young lady opened her salon across the way from my beautician. As she is within walking distance of my house and her price was more than reasonable I decided to give her a try. She also doesn’t mind cutting my hair shorter, so I only see her every eight weeks. For my dad’s 70th birthday I had some blue steaks put into my hair. I thought they looked quite funky and for six weeks Dave didn’t notice the colour! My next hair cut coincided with a rainy day and the last thing I felt like doing was going home and dying my hair in the cold. Tiffany said she would do it for me at a nominal cost of R75. So, for a princely sum of R190 I’m now having my hair cut and coloured and I think it’s an absolute bargain.
I have been craving red cabbage and bought a huge head of cabbage to make for Dave and I to enjoy. I love how the colour changes and the soft texture of the cabbage is somewhat inviting and moreish. As I was making a Cuban dish I decided to add some traditional Cuban spices to my cabbage. I would not make so much again as this recipe is enough for a side dish for 8 people! If you want to turn this into a Germanic style dish swap out the cumin for cloves.
- 15mls olive oil
- 1 onion, peeled, cut in half and thinly sliced
- 1kg red cabbage, cut in half and thinly sliced
- 250mls red wine
- 250mls chicken stock
- Salt and freshly ground black pepper to season
- 5mls ground cumin
- 1 bay leaf
- 15mls arrow root
- 30mls water
- Place the oil into a large frying pan and heat over a medium temperature
- Add the onions and sauté until soft
- Add the cabbage and sauté for 5 minutes, stirring occasionally
- Add the wine and cook until all the wine has evaporated
- Add the stock and season generously
- Add the cumin and bay leaf and reduce the temperature
- Simmer for 30 minutes
- Adjust the seasoning and simmer for a further 15 minutes
- Place the arrow root into a small bowl and mix with the water until completely combined
- Remove the bay leaf and stir in the arrow root
- Increase the temperature and bring to the boil for 5 minutes
- Adjust the seasoning and serve
Click on the links for conversions and notes.
What I blogged July 11:
- two years ago – Out And About
- three years ago – Sourdough Bread Rolls
- four years ago – Hands On Workshop with Giorgio Locatelli
- five years ago – Bayede