Tuesday, March 22, 2011

Side Dish: Spicy Red Cabbage with Shropshire Apple Chutney

While winter's chill lingers into early Spring you're probably still craving hearty, cold-weather meals. Spicy and sweet red cabbage is a universally loved co-star to (just to name a few options) broiled pork chops, roast chicken, braised rabbit, potato pancakes or gnocchi in cream sauce.

  • Chop 1 head of red cabbage coarsely (you should have about 7- cups) and fry briefly in 2 T. of oil or butter in a large saucepan or Dutch oven. After a minute or so add 1 sliced onion.
  • Now add to the pot: 5 T. or so of water and salt and black pepper to taste. Sprinkle all with a t. or so of cider vinegar and cover. Simmer on a low flame for about 25 minutes.
  • When the cabbage is tender and almost all of the liquid absorbed, stir in 3 T. of The DP Chutney Collective's Shropshire Apple Chutney. If more heat is desired add up to 1/2 t. of cayenne pepper; if you want a sweeter flavor, add up to a T. of sugar and stir well.
  •   Adjust salt and pepper if needed and serve hot.