Braised red cabbage is slowly cooked in white wine with a hint of ginger, making it the perfect accompaniment to winter dinners.
What type of drunk are you? And by that, I don’t mean what type of alcoholic are you, I mean, what are you like after one sip too many? I want to go straight to sleep after I have had one too many sips of red wine. In fact, one night I bid goodnight to Dave and Alex and went upstairs and left them to chat. Dave is completely different from me and gets quite chatty. We have a few friends who get loud and fun and then we have a friend who gets violent when she has had too much to drink. A few weeks ago we were at a whisky vs wine evening and I had far too much to drink. Each of the 4 courses were accompanied by a generous tot of whisky and a decent glass of wine. Sadly for me, the tiredness kicked in, I don’t remember what the last whisky tasted like and I was asleep in the car quite soon after we left. It has made me quite resolved to never drink over my limit again and so far I am proud of achieving this. I usually don’t drink a lot in any case, but drinking less when socialising is not that easy to do. I have to convince those people around us that I am quite happy making one glass of wine last me and entire meal.
Another thing that lasted quite long was this braised red cabbage. Part of my crate included one very large red cabbage and I decided to try something new and braise the cabbage. It loses its vibrant colour a bit but the taste is amazing and we enjoyed the cabbage with several meals.
- 15mls olive oil
- 10g butter
- 1 onion, cut in half and sliced
- 5cm root ginger, peeled and julienned
- 1 large red cabbage, thinly sliced
- Salt and freshly ground black pepper to season
- 250mls white wine
- Place the oil and the butter into a large frying pan and heat until the butter has melted
- Add the onion and ginger and sauté until soft
- Add the cabbage and season generously
- Add the wine, reduce the heat and leave to simmer for 45 minutes
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Dave and I are away in France and we will be back at work on the 1st of October. I will start replying to blog comments then. You can read our daily diary of our trip by clicking here.
What I blogged:
- one year ago – Zespri Kiwi Fruit Hamper Give Away
- three years ago – ClemenGold Ostrich Fillets
- four years ago – Sirloin with a Vermouth Jus