Braised red cabbage and a better New Year
Happy new year everybody! We can only hope for a less complicated, less heartbreaking 2021…
We happily bid good riddance to 2020, and welcomed 2021 with some trepidation at our neighbours’ (in France we are allowed to meet in groups of six), where we enjoyed an impromptu wine-tasting session, and ended up crawling/swimming back home, zigzagging our way through puddles, rivers and lakes at around 2.30am (we have had terrible flooding over the past few weeks).
Luc woke up with a blinding headache in a panic, saying ‘oh mon dieu, j’ai choppé le Covid’ (‘oh my God I’ve caught Covid’.) He was incredibly relieved when I suggested that his ‘Covid’ probably had more to do with a combination of excessive wine ‘tastings’ and wet feet than any viral infection.
The extensive health benefits of red cabbage
The cabbage family are almost certainly the vegetables richest in nutrients and protective substances; they are not only a fantastic source of vitamin C, but also fibre, carotenoids, B vitamins, potassium, magnesium and calcium. High antioxidant and vitamin A content means that cabbage helps to defend both the skin and eyes from free radicals.
Red cabbage contains a large amount of amino acid glutamine, which specifically reduces the inflammation and pain associated with ulcers in the gastrointestinal system. Recent research has shown cabbage juice, particularly red cabbage juice, to be highly therapeutic.
Claude Aubert, a French Agricultural Engineer who was the pioneer of organic farming in France, recounts a study carried out on two groups of volunteers: The first group ate a ‘normal’ diet, and the second group was given a diet rich in vegetables from the cabbage family, notably Brussels Sprouts. Both groups then ingested carcinogens. The cabbage family eating group eliminated the carcinogens more quickly than the other group.
We had this cabbage with our Christmas guinea fowl. It was a perfect complement.
Recipe for braised red cabbage
- 1kg red cabbage, shredded
- 2 onions, chopped
- 2 cloves garlic, crushed
- 3 cooking apples, peeled, cored and chopped
- Half teaspoon ground cinnamon
- Half teaspoon garam masala
- Sea salt and freshly ground black pepper
- 3 tablespoon brown sugar
- 3 tablespoons apple cider vinegar
- 15g butter
Place all the ingredients in a large casserole dish, add the seasoning, then the vinegar and last of all the butter on top. Put in a slow oven (150°C) for about two and a half hours, stirring from time to time and adding a drop of water if it seems too dry.
I hope you have that top pic framed! It’s so pretty! I’m normally not a big cabbage fan but this sounds different than I’ve ever had with those spices. I might have to try it! :0)
The Healthy Epicurean
Thank you – I quite like the colours! You might well like this cabbage even if you’re not a fan – it doesn’t really taste ‘cabbagy’!