It’s my foodie month – and red cabbage is definitely a winter vegetable, although these days there’s no such things as winter fruit and vegetables, you can get everything all the time – which I think is a shame… it’s a similar thing to seeing mince pies before Guy Fawkes Night, Valentine’s cards before Christmas , and hot cross buns – well, all the year round.
Here’s a recipe from the National Mark Calendar of Cooking – written in the late 1920’s it would have been a time when there were real and definite seasons for produce!
Limousin red cabbage
1 red cabbage
raw chestnuts, peeled, roughly chopped
roast pork fat or bacon
- cut the cabbage in quarters, remove outside leaves and stalk, wash and shred into very fine strips
- put cabbage with only a couple of spoons of stock, salt and pepper
- cook for ¾ hour with the lid on
- add the chestnuts, and bits of pork or bacon fat
- continue to cook until the cabbage is quite tender
- season and serve
I have used the exact recipe, but I think these days we might prefer our vegetables less well cooked and so would reduce the cooking time.