Prefer something with a bit more crunch? This winter salad with red cabbage, kale and pomegranate will use up any leftover raw red cabbage and goes great with cold turkey cuts.
Braised red cabbage
Braised means cooked long and slow in liquid until the main ingredient is soft and tender. In this case, red cabbage steeped in chicken stock, spiked with Alpine flavours. Cabbage is native to the cold climate of Europe and there is an abundance of warming braised cabbage recipes to choose from. Most of these wintry recipes contain ‘mulled’ spices, which I have to confess, I am not keen on. While raw red cabbage is peppery and crunchy, cooked red cabbage is more mellow and almost sweet. I’ve enhanced the natural flavour of the vegetable by braising with fresh-tasting and foresty juniper berries, allspice berries, and a salty slick of bacon lardons for depth. For a meat-free braised cabbage recipe, just swap chicken for vegetable stock and leave out the lardons.
Adding flavour
My recipe whispers of my Eastern European roots and is flavoured with parsley stalks, juniper and allspice berries, and bacon lardons. It is at once reminiscent of snow-covered pine woods, the botanical notes of iced gin, and just a touch of log fire smoke. I find it also partners well with sharp fruits like orange zest, preserved lemon and Bramley apple. Even cider. Flavours that slash nicely through the rich feast of a Christmas dinner. For more of a bold and meaty hit, besides pancetta, kielbasa, chorizo or even a spicy nduja would make solid flavour bases. So, there’s wide scope for flavour experimentation beyond the classic cinnamon, clove, nutmeg and star anise associated with Christmas. What’s speaking to you?
Serving suggestions
Glistening like tinsel and as pretty as a present, braised red cabbage has earned its seat at the holiday table. Be it Thanksgiving or Christmas, it truly is a feast-worthy side dish. However, I enjoy this economical and low-calorie accompaniment so much, I can find room for it with almost anything. Hot or cold. Popular in Germany, braised red cabbage is often served with rich red meats like roast duck or smoked sausage. The acidity and bite mean it cuts through sweet-flavoured and fatty meat like pork chops and sausages. Don’t forget the mash! And yes, I said cold! Cold braised red cabbage is a deli-lover’s dream come true. It goes with all cured meats, cheeses and pâtés.
Storage and leftovers
Keep those leftovers! Store them in an airtight container in the fridge for 2-3 days and bring them out for the traditional Boxing Day buffet. Cold braised red cabbage will go with hard cheeses, pâté and cold ham or turkey. Or warm it up gently on the stovetop and stuff it into a hot turkey sandwich with sausage meat stuffing and a drizzle of gravy.
Other cabbage recipes to try:
Festive Red Cabbage Slaw Braised Savoy Cabbage with Bacon and Mushrooms Restorative Beef and Cabbage Soup (Shchi) Lazy Cabbage Rolls Miso Butter Roasted Cabbage Wedges
