Red Head Facts
A plant pigment called anthocyanins provide vegetables such as red cabbage and various fruits with blue, purple or red coloring. “Red heads” are high in fiber, vitamin C and are rich in potassium which your body needs for basic everyday maintenance such as muscle growth and nerve cell functions. Red cabbage is low in calories (+/- 20cal./cup).
(red cabbage at the farmers market)
Cabbage Facts
Red cabbage tends to be smaller then his relative green cabbage and takes barley any maintanance to grow it other thann good watering. Red Cabbage can be harvestested in all seasons but tastes best at the end of winter or early spring when temperatures are still cool. It has a groth cycle of about 70 days.
All-American
Who knew cabbage could be that good. For a recent family (staff) meal in the restaurant one of my cooks in the restaurant “cooked” a delicous red cabbage slaw which he prepared with hot dogs ‘all-American’ style. It inspired a recent lunch menu addition for the recent few days -- warm proscuitto & duck confit sandwich with apple and red cabbage slaw spiced with cumin and star anis. Not only was it a logical combination since red cabbage is plenty available and the apples cut some of the richness of the duck confit – but also right now there is not much else around at the local farmers markets!
(red cabbage slaw with duck confit sandwich and duck proscuitto)
Red Cabbage Slaw With Star Anis
(recipe yields four portions)
½-head red cabbage (5-inch diameter)
1 tart apple such as a Granny Smith
¼-teaspoon fresh ground star anis
¼-teaspoon fresh ground cumin
1 tablespoon Dijon-style grain mustard
1 tablespoon honey such as clover honey
2 teaspoons Kosher-style salt
2 pinches cayenne
3 limes, juiced
4 tablespoons extra virgin olive oil
10 grindings black pepper
1. Core red cabbage and apple then slice with a knife thinly (1/8-inch thick) or with a vegetable slicer such as a Mandolin (discard apple seeds then cut apple slices with a knife into 1/8-inch thick apple sticks). Put cut cabbage and apples in a large bowl then toss to mix.
2. Combine all other ingredients (spices, oil, lime juice) in a kitchen blender then process (one minute or so) and pour over sliced apple and red cabbage then toss mixture to combine. Let cabbage mixture sit for twenty minutes or so (this way the spice mixture will soften the red cabbage/apple mixture)
Old World Cooking
I still remember growing up in a house where a pot of red cabbage was slowly simmering with the aroma of cinnamon, cloves, cranberries and red wine wafting through the air. Here is a recipe for fragrant old world cabbage.
(red wine braised red cabbage with Mangalitsa pork belly and head croquette)
Red Cabbage Cooked With Red Wine
(recipe yields 8 portions)
1 head red cabbage (5-inch diameter)
1 cup orange juice
1 cup Merlot-style red wine
1 cup balsamic vinegar
1 cup cranberries
1 bay leaf
½-teaspoon ground cinnamon
½-teaspoon ground cloves
½-teaspoon ground nutmeg
½-teaspoon cayenne
½-teaspoon fresh ground black pepper
2 tablespoons Kosher-style salt
2 tablespoons honey such as clover honey
½-cup vegetable oil such as canola or grape seed oil
2 tablespoons rice
1 onion (3-inch diameter)
4 cloves garlic
1. Core red cabbage then slice with a knife thinly (1/8-inch thick strips) or with a vegetable slicer such as a Mandolin and transfer into a large bowl.
2. Combine all other ingredients (except onion and garlic) with sliced cabbage then toss to combine and let sit for one hour or so (this way cabbage will turn bright red in color)
3. Peel onions and garlic then cut (1/8-inch thick strips).
4. Heat vegetable oil in a pot (1-gallon sized) on medium heat setting and cook cut onion and garlic (3-5 minutes) then add cabbage/spice mixture. Cook cabbage mixture on low heat setting (cook cabbage for 1 ½ hour or until tender, stirring every ten minutes or so, covered with a tight fitting lid).
5. Adjust seasoning with salt and fresh pepper as necessary.
Cabbage Cooking Tips
I have plentiful duck fat in my kitchen available at all times and use that instead of vegetable oil when searing the onions and garlic.
Cooking red cabbage in a stainless steel or cast iron pot and adding acidicy such as vinegar will help it retain its bright color.
