ZENXIN Master Chef
Spiced Red Cabbage
6 – 8
- 50g organic grass-fed salted butter
- 1 organic red onion, diced
- 500g organic red cabbage, core removed, thinly sliced
- 1 tart, green organic apple, cored and diced
- 3 organic bay leaves
- 6 organic whole cloves
- 1 ‘Simply Natural’ organic whole pure cinnamon stick
- 1 tbs ‘Simply Natural’ organic molasses sugar
- 150ml organic balsamic vinegar
- 2 tbs organic cranberry relish
- 1/2 tsp ‘Simply Natural’ freshly grated organic black pepper
- 1/4 tsp ‘Simply Natural’ French sea salt
1. Add the butter to a large pan or Thermomix bowl, melt and add in the onion.
2. Allow the onion to fry gently until transparent, (TX 5 mins, 98°C, reverse speed 1)
3. Then add in the spices, when fragrant, add in the cabbage and sauté until shiny.
4. Add in the apple, sugar and vinegar, and simmer for 45 minutes.
5. If using a pan, it will need an occasional stir to prevent sticking.
6. Stir in the cranberry sauce and cook for another 5 minutes.
7. Season well with pepper and salt and add a knob of butter before serving.
Red cabbage (Brassica oleracea var. capitata f. rubra) is thought to have been brought to Europe and domesticated by the Celts, wandering across the continent. Certainly wild cabbage variants are found from the Mediterranean shores to the Atlantic coast. The ‘capitata’ or headed cabbages appear to have been selectively bred by the Celtic and Nordic peoples. Certainly it is in Northern Europe that red cabbage braised with vinegar is traditionally found on Christmas dining tables. It makes an excellent accompaniment to cut the fat of rich roasts such as goose, duck, pork, ham, wild boar and venison.
The colour of red cabbage is due to pH sensitive anthocyanins, 36 so far discovered, which are thought to be beneficial in the prevention of cancer, to improve heart function and prevent cognitive degeneration. These are of course the same flavonoid compounds found in blueberries and black rice. When cooked with vinegar or acidic fruit the cabbage remains red, if the medium is neutral it will be blue and it turns green in an alkaline solution.
Red cabbage contains the most active phytonutrients of the Brassica or cabbage & mustard family members, with x10 more carotenoids than green cabbage. This makes it an excellent choice to help prevent macular degeneration, nourish the skin and support the immune system. Naturally rich in vitamin C, 1/2 cup red cabbage contains ~45% of the body’s daily need. Vitamin C is essential for collagen production, repairing wounds and keeping cartilage, bones and teeth healthy. Red cabbage also contains x2 more iron than green cabbage, making it a useful food to improve muscle performance and reduce fatigue.
In order to preserve as many of these excellent phytonutrients as possible, try cooking the dish using little water, lower heat and less cooking time. These will all help to retain the optimum benefits of the dish.
Credits: Ceri, Zenxin master chef