It’s hard to believe Christmas is in 16 days! Time to start cooking…again! Please 'read more' below.
Growing up, Christmas was a very special time of year. We celebrate both my father’s German and my mother’s Scottish traditional culinary sides. And what a feast it is! I always look forward to spending hours in the kitchen with my mother preparing. Some of the dishes include either a duck or goose, sausage stuffing, Stollen, and Christmas pudding with hard sauce. But probably my absolute favorite is my mother’s red cabbage. If you’re interested in trying it, below is the recipe. Enjoy! Please share some of your favorites!
Wishing you and your family a very happy holiday season from Pinnacle.
Fiona’s Traditional Christmas Red Cabbage:
Yield: 8 to 10 servings
2 tablespoons unsalted butter or lard
2 medium onions, thinly sliced
1 red cabbage (about 2 pounds) shredded
½ teaspoon salt
½ teaspoon sugar
4 apples, peeled, cored, and thinly sliced
4 whole cloves
1 medium onion, quartered
½ cup best-quality red wine vinegar
1 bottle dry red wine
Melt the butter in a nonreactive skilled over medium-high heat. When hot but not smoking add the sliced onions and cook until translucent. Add the cabbage, salt, sugar, and apples, and stir to evenly distribute the ingredients. Stick 1 whole clove in each of the onion quarters. Add the onion quarters, the vinegar, and the wine to the skillet. Cover and braise over very low heat, stirring from time to time, until the flavors mingle, the cabbage is very soft, and much of the liquid has been absorbed, about 2 hours. Adjust the seasonings. Serve warm.
Tip: Never blanch or cook red cabbage in boiling water, or all the bright red color will end up in the cooking water. If you don’t braise the cabbage, as in this recipe, use it raw, grated, or sliced for salads.