We have eaten all the white cabbage and only have red cabbage left in the garden. We do have some spring cabbages that I am hoping will heart up – we will see. Other than this we have kale, cavalo nero (thank you C and N for the plants) jerusalem artichokes (of course) and that’s about it that is ready in the garden. We still have some veggies in the freezer and a few leeks growing (not as many as I planted as weeds crowded them out and then Kainaat helpfully dug some up) and hopefully (please please please) some purple sprouting broccoli.
So we have been eating lots of red cabbage. One of my favorite ways to eat it is braised with apple and cinnamon.
Braised red cabbage: red cabbage – thinly sliced, 1 cooking apple – grated, couple of tbs of balsamic vinegar, tsp muscovado sugar, cinnamon stick, handful of dried cranberries, sliced onion, olive oil.
Cook the onion in the oil in a heavy saucepan and then add in everything else and cook slowly for an hour or an hour and a half on a gentle heat with the lid on. Finish off with a dash more vinegar and season to taste. It freezes well.
We have eaten it with a stew made from pork cheeks.
Slow cooked pork cheek stew: pork cheeks cut into small cubes and drenched in flour, chicken stock, hedgerow jelly or some other jelly type thing, onions or shallots, garlic, red wine or sherry – about a glassful, olive oil or lard, 1 tbs or so of flour to thicken the sauce.
Cook the shallots slowly until caramalised. Remove and put to one side.
Brown the pork cheeks in a large heavy pan – do this in two batches if necessary.
Deglaze the pan with the alcohol. Add the shallots back in with the stock (enough to cover the meat) and simmer gently for hours and hours and hours – or until you want to eat. The meat should be tender and fall apart. Mix a little of the liquor with some flour and put it back in the pan, stir to thicken. Add a couple of spoonfuls of jelly and eat greedily.
N.B. the braised cabbage is delicious with cauliflower cheese as well.