This Christmas I learned that my teen daughter actually likes red cabbage; she wolfed down a sizable helping at Christmas Dinner. Emboldened by her rekindled interest in Winter veggies, I thought I’d try improving on my baked white cabbage recipe – so as to make it appeal to her less mature teen palate. (The recipe is kind of a riff on sauerkraut and wurst, only it’s less acidic and less salty.)
I took a number of the ingredients I would normally use for my crockpot red cabbage and apple recipe, played around a little, and came up with the following recipe, and because white cabbage smells horrid while it is cooking, I cooked it in a slow cooker to contain that distinct ‘cabbage-y’ smell.
- 1 small white cabbage, sliced finely
- 1 stick of butter
- 2 tbsps olive oll
- 2 tsps of sugar
- Salt, pepper and any herbs you favor, to taste
- Good pinch of mustard powder
- Good pinch of coriander powder
- Good pinch of Beck’s Devil Dust, to give it a kick
- 1 tbsp of vinegar – I like rice vinegar but you can use cider vinegar or any of the sweeter vinegars, not malt vinegar
- 1 cup of chicken or vegetable broth if you prefer
- 2 or more large cooked sausages sliced into chunks (I used traditional English bangers from the Reading Terminal Market)
- Dice your cabbage
- Melt butter in pan and add oil and all your spices; stir oil mix for a few minutes until butter begins to brown
- Add cabbage and fry for about 5 mins
- Add stock and vinegar and fry for another minute
- Transfer contents of frypan to a crockpot. I cooked the cabbage for 2 hours on a medium setting. You can alter this depending on how crunchy or how soft you like your cabbage to be.
- About 15-20 minutes before serving cut up the pre-cooked sausages into bite-sized pieces and add to the crockpot.
- Serve once sausages are thoroughly warmed through.