[Brutus]

This year, we look like getting a bumber crop of red cabbage. Another couple of weeks and I expect to have about a dozen large purpley-red cabbages and I'm not sure what to do with them all.  Any suggestions (like recipes, or ways of preserving them) would be welcome. We can't scoff them all while they are fresh, but it would be a pity to waste them.

My wife also planted a couple of rows of silverskin onions - I have no idea why.  They are now looking about ready to harvest.  We could pickle them, but pickled silverskins are dirt cheap anyway.  Any ideas how we can use these without just goung to a load of trouble for a couple of jars of cheap pickled onions?

Thanks!

Brutus

[DD.]

You seem to be assuming that home made pickled silverskins are going to be the same as shop bought.

They are not and it's well worth going to the trouble to make your own. Be creative - throw in some pepper corns or dried chillies for extra bite!

[Brutus]

Thanks, DD, I'll try that with the silverskins.

 

[ghost61]

I braise my shredded red cabbage with apples and then freeze it.  Takes a few minutes to cook straight from the freezer and tastes great. 

[Brutus]

Thanks Ghost61 - that would be easy as we have an apple tree that's ready to harvest in about two or three weeks.

Once you have frozen it, what do you do to re-heat it?  Just warm it up in the microwave?

[ghost61]

If I remember I defrost it first and then heat up for a few mins in the microwave - I am lazy so it keeps the washing up down!  Otherwise you can do it from frozen and just give it a stir half way through.  Usually cooks in about 5 mins, but depends on the size of the portion!

[AlaninCarlisle]

Does anyone have a recipe for red cabbage? I have about six beauties and the only red cabbage I've had in the past has been pickled with hotpot. Frankly, in the windy stakes it puts Jerusalem fartichokes into the shade

[Yorkie]

I use Delia's recipe - I'm sure it's available online.

[DD.]

When you say "recipe for red cabbage" - it depends what you want to do with it!

Do you want to steam it, pickle it, boil it use it in some other dish etc.....

If you're after a simple pickled red cabbage recipe, just chop it it - (I prefer real chunky bits including the stalk), throw a load of salt over it and leave it overnight. Drain, rinse quite a few times to get rid of the salt, pat dry in a tea towel, then shove as much as you can into a jar. Don't hold back, just force it in. It saves on the vinegar.

Then just fill the jar with pickling vinegar, leave for a week, then scoff it. It doesn't keep too well, so if you want some for 6 days before the end of December, don't do it until late November at the earliest.

 

[Snoop]

Silverskin onions work well as small shallots simply bunged whole (minus skin) in casseroles and stews.

[RJR_38]

I use Delia's red cabbage recipe as well - it is gorgeous!

I've got loads to use up this year as well

[AlaninCarlisle]

Well, I couldn't find anyone interested in mine so our ponies got them