Raspberry Ginger Red Cabbage

Amarante

Wed, Jul 06 2022, 2:03 pm

Very classic sweet and sour flavors - leftovers are great

RASPBERRY GINGER RED CABBAGE

Excerpt From: Michael Smith - Chef Michael Smith's Kitchen

Long ago, cooks discovered that a head of sweet red cabbage is a tasty side dish just waiting to happen. A quick stewing is all it takes to unlock the flavour potential of a tightly wound head of cabbage. Simmering with lots of sweet and sour flavours to brighten and balance the cabbage’s earthiness doesn’t hurt either.

Serves 6

1 cup (250 mL) of orange juice
1 cup (250 mL) of raspberry jelly or jam
1/4 cup (60 mL) of red wine vinegar
3 tablespoons (50 mL) of grated frozen ginger
1 head of red cabbage, halved, cored, and chopped
A sprinkle or two of salt and lots of freshly ground pepper

In a large saucepan with a tight-fitting lid, combine the orange juice, jelly, vinegar, and 2 tablespoons (30 mL) of the ginger. Bring the sweet-and-sour mixture to a boil over medium-high heat, whisking so the jelly dissolves, then adjust the heat so the liquid is just barely simmering. Toss in the cabbage. Cover tightly and simmer slowly, stirring occasionally, until the cabbage is moist, tender, and flavourful, about 30 minutes.

Stir in the last of the ginger. Season to your taste with salt and pepper. Serve and share!

KITCHEN TIP
As the cabbage stews, keep an eye on the moisture level. If the pot seems to be drying out, just splash in some water. Toward the end of cooking, if it’s too watery simply uncover the pot, turn up the heat, and stir as the excess moisture evaporates.