Suffolk Red Cabbage Recipes

Steps:

• Cut the cabbage into quarters. Remove the cores and then slice fairly thin. Melt the butter in an ovenproof casserole dish and add the ham cut into little sticks about 1 inch long.
• Let it simmer gently in the butter without browning for 5 minutes; then stir in the cabbage and turn it over in the butter until it is all coated and glistening. Cover the dish and allow it to sweat for 10 minutes. Stir in the vinegar, sugar and seasoning and cover the dish. Bake very gently at 325 degrees F for 2 hours, stirring occasionally.

Steps:

• Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

Steps:

• Halve, core, and thinly slice red cabbage.
• Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
• Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.

Steps:

• Pre-heat oven to 170°C: 325°F: Gas 3. Cut the cabbage into quarters, remove the cores, slice thinly. Melt the butter in an ovenproof dish and add the ham cut into narrow strips. Cook gently, without browning for 5 minutes. Add the cabbage, ensuring it is coated with the butter. Cover and allow to sweat for 10 minutes. Remove from the heat. Add the vinegar, sugar and season to taste. Cover and bake for 2 hours, stirring occasionally. Serve with game, roast pork or sausages.