Red cabbage, this time from Belgium

Yesterday I shared a seasonal recipe for Limousin red cabbage… which I must admit sounded tasty, cooked with chestnuts and pork fat. Here’s a second recipe from the National mark Calendar of Cooking’s November section, which sounds a little more like cooked red cabbage I’m familiar with:

Belgian red cabbage

1 red cabbage
1 oz butter
1 tbsp finely chopped onion
cayenne pepper
grated ntumeg
½ tsp sugar
1 tbsp vinegar

  1. shred the cabbage finely and soak in cold water for half an hour
  2. add it and everything else except the sugar and vinegar to a pan – do not add any other liquid
  3. cook with the lid firmly on for about an hour on a very low heat until it is done
  4. stir in the sugar and vinegar and cook for another five minutes

This would be nice with boiled ham or roast pork… or anything really!

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