What would mean you’d ‘made it’ in life?
I was once told by my old boss that people consider that if they ever reach the point of doing all their food shopping in Marks and Spencer they have made it in life. I don’t know how he knew this, but he was the type of person who knew a lot of things. He wore black rimmed glasses, wore expensive suits by Richard James and had a very accomplished wife and of course children with demure names. He also spoke quite loudly and with conviction, so if ever a Client needed to be persuaded, this man, through delivery alone, could nail it. What a guy. Terrifying.
So I find myself pondering when I will feel like I’ve made it in life… and as I snatched up a cheap and by design, cheerful red cabbage, it hit me. When I start to buy anything that needs slow braising without worrying whether it will fit into my slow cooker. For at that point the cost of gas will mean nothing to me. You can keep your meal deals for a tenner; using my oven with abandonment is where it’s at.
Until then I’ll be using my slow cooker with abandonment. Here’s a VERY EASY recipe for slow cooked red cabbage. I don’t profess this to be anything other than a very quick fix accompaniment to some grilled pork chops to complete a Monday night supper. That doesn’t mean it tastes anything other than delicious. I’ll save my more Asian influenced red cabbage dish for another day…
Slow cooked red cabbage in redcurrant and apple sauce with sultanas
Makes enough for 2 – 4 depending on what you’re having with it
- 50g butter
- 1 red cabbage shredded
- 50mls white/red wine vinegar
- 2 tbsp redcurrant jelly
- 3 tbsp apple sauce
- 75g sultanas
Easy peasy just like any Monday night dish should be. Melt the butter in a frying pan and lightly fry the shredded red cabbage in it for about 5 minutes on a medium heat. Then add the vinegar and continue to fry for 5 more minutes. Add the redcurrant jelly and apple sauce, give it all a good stir and fry until they mix in well and can’t be seen anymore. Then transfer the lot to your slow cooker and cook on the high setting for 2.5 hours, then you can leave on the keep warm setting if you’re not ready for dinner yet. The cabbage will have reduced down and smell a little sweet and sharp all at the same time. Add the sultanas about 10 minutes before you want to serve it, mixing well beforehand. Works very well with grilled meats, especially pork. Yum yum.
NB: The pic is of the cabbage before it cooks down before anyone freaks out and wonders why their cabbage is all mushy and juicy rather than crisp and coleslaw like.
NB II: This is a sweet cabbagey dish, so if you’re not into sweet stuff then maybe put less of the apple sauce in.
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