I think I could almost justify eating red cabbage with any meal it is so damn delicious, and this quick and simple recipe is the perfect accompaniment to duck, salmon, beef, or, as a perfectly decent lunch just on its own. This sweet, tangy and sticky dish is leftovers 101 and can be varied to include any vegetable odds and ends that need using up.
I served mine with a simple yoghurt tahini dressing and a sprinkling of flat leaf parsley.
Prep time: 25 minutes
Serves: 2 as a main meal, 4-6 as a side dish
1/4 red cabbage
1/2 red capsicum
3/4 cups balsamic or malt vinegar (or a mixture of both)
1 cup water
4 tbsp brown sugar
salt and pepper
olive oil for frying
Chop all the vegetables into long thin slices. In a large saucepan heat a little olive oil over a medium heat. Fry them altogether for about 5 minutes until they are starting to soften and stick to the bottom of the pan. Turn the heat down to as low as it will go and add in the vinegar, sugar and water. Season with plenty of black pepper and a pinch or two of salt. Cover with a lid and let simmer for 15 minutes. Once the vegetables have softened, remove the lid and allow the liquid to reduce and coat the vegetables in a sticky glaze (about 5 minutes). That’s it!
Whole cloves, bay leaf, cardamom pods, fennel seeds (not altogether!).
Yoghurt and tahini dressing: 1/4 part lemon juice, 1 part tahini, 3 parts Greek yoghurt.
Serve alongside garlic studded roast lamb.