I’ve had a red cabbage sitting at the back of the fridge for some time. It’s time to do something with it. I always love the flavour and I always think of it as a decadent vegetable side dish.
This time I thought I’d use this BBC Good Food recipe for Sticky Spiced red cabbage. It’s got ginger in it but no orange juice and I love the word “sticky”. It sounded exactly what I was looking for.
The preparation starts with onion, mustard seed, ground allspice, and a finger of ginger. I took my time to read the recipe and noticed that the onion is sliced not chopped. I assume this is for appearance with the red cabbage to follow – it’s all about the presentation. After cooking in oil for five minutes you add the sliced red cabbage and some seasoning and let it sweat down for ten minutes with the lid on.
I’d got a nice base by the time the crucial stage began I think the red wine vinegar adds some bite to the flavour and this is offset by the sugar which also brings the stickiness. The sugar also adds calories to the dish was going to end up being 1000 calories for a vegetable side dish so I decided to trade off some stickiness. I added two thirds of the sugar and red wine vinegar quantities and focus on getting the seasoning right.