Red cabbage simmered in casserole

Simmered red cabbage with veal chops and potatoes



Too often restaurants are skimping on vegetables. Sometimes they are completely forgotten even here in Nice which is famous for its Mediterranean culinary roots. Some Cours Saleya restaurants have served a tasty fish for plat du jour, but accompanied with only white rice and no vegetables at all.

It is time to focus more on vegetables as we are now advised to eat nine different vegetables and fruits daily.

The following red cabbage slowly simmered in a heavy casserole goes nicely with any meat or chicken in winter. Leftovers can be reheated the next day or frozen.

6-8 servings

1 small red cabbage
2 small onions, chopped
1 clove garlic, minced
2 tsp. ground turmeric
2 tbsp. olive oil
1 tbsp. balsamic vinegar
50 ml water
Freshly ground black pepper

Cut the cabbage in four sections and remove the core. With a large knife finely chop the cabbage leaves.

Warm the olive oil over medium heat in a large heavy casserole such as Le Creuset. Cook the onions and garlic for about 5 minutes. Add the turmeric, balsamic vinegar, water, and some black pepper and mix.

Add the red cabbage, cover and reduce the heat. Let simmer for 45 minutes stirring now and again. The cabbage is going to be scented and almost melting after slow-cooking.


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