Delia Smith’s Red Cabbage is a delightful dish, bringing together a medley of flavors. With ground cinnamon, cloves, and freshly grated nutmeg, this recipe promises a symphony of tastes. The inclusion of apples, onions, and wine vinegar adds a sweet and tangy balance. Slow-baked for 2 to 2.5 hours, it requires patience but rewards with a rich, flavorful result.
More Delia Smith Recipe:
💜 Why You’ll Love This Red Cabbage Recipe:
- Flavorful Spices: Delia Smith’s red cabbage recipe incorporates a blend of flavorful spices that enhance the taste, making it a delicious side dish.
- Easy Preparation: The recipe is straightforward and easy to follow, making it accessible for both beginner and experienced cooks.
- Vibrant Color: The red cabbage retains its vibrant color in Delia’s recipe, adding an appealing visual element to your table.
❓ What Is Delia Smith Red Cabbage Recipe?
Delia Smith’s Red Cabbage recipe is a slow-baked marvel. Featuring red cabbage, apples, and onions, it harmonizes sweetness and tanginess. Infused with cinnamon, cloves, and nutmeg, this dish offers a comforting and flavorful experience.
🧅 Delia Smith Red Cabbage Ingredients
- ¼ teaspoon Ground cinnamon
- ¼ teaspoon Ground cloves
- ¼ Whole nutmeg, freshly grated
- ½ oz Butter (15g)
- 1 clove Garlic (chopped very small)
- 1 lb Apples (peeled, cored and chopped small) (450g)
- 1 lb Onions, chopped small (450g)
- 2 lb Red cabbage (1kg)
- 3 tablespoons Brown sugar
- 3 tablespoons Wine vinegar
- Salt and freshly milled black pepper
🥗 How To Make Delia Smith Red Cabbage
- Warm the oven up to 300°F (150°C) on gas mark 2.
- After taking off the tough leaves, quarter the cabbage and throw away the hard stalks.
- Make cabbage shreds with a sharp knife or a food processor.
- Put sugar, onions, apples, garlic, salt, pepper, and pepper on top of the cabbage.
- Add more layers until they are all used up.
- Put some wine vinegar and butter on top.
- Tightly cover and bake slowly for 2 to 2 and a half hours, stirring every now and then.
- Take the casserole out of the oven carefully, take off the lid, and throw away the rosemary leaves.
- Check how salty the stew is.
- Take walnut-sized pieces of the dumpling dough and pinch them off. Roll each piece into a ball and place it on top of the stew, leaving some space between them.
- Put the pan back in the oven without the lid for another 30 minutes, or until the dumplings are toasty golden.
- Make sure it’s salty enough, and if you want, serve it with mashed potatoes.
💭 Recipe Tips:
- Freshly Grated Nutmeg: Use freshly grated nutmeg for the best flavor. It adds a warm and aromatic touch to the red cabbage.
- Sharp Knife or Food Processor: To create cabbage shreds, use a sharp knife or a food processor for efficiency. Consistent shredding ensures even cooking.
- Quartering the Cabbage: When quartering the cabbage, remove the tough leaves and discard the hard stalks for a more tender result.
🍚 What To Serve With Red Cabbage?
Serve Red Cabbage with Roast Pork, Grilled Sausages, Roast Turkey, Duck Confit, Meatloaf, Braised Lamb ,Potato Dishes, Rice or Quinoa.
🎚 How To Store Leftovers Red Cabbage?
- In the fridge: Store Leftovers Red Cabbage in an airtight container for up to 3 days.
- In the freezer: store Leftovers Red Cabbage in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Red Cabbage?
- In the oven: Place Leftovers Red Cabbage in an oven-safe dish, cover with foil, and reheat for 15-20 minutes.
- In the microwave: Place Leftovers Red Cabbage in a microwave-safe dish, cover with a damp paper towel, and heat for 2-3 minutes.
- In the air-fryer: Spread Leftovers Red Cabbage in the air-fryer basket, heat at 350°F for 5-8 minutes.
FAQ’S
What Type Of Onions Should Be Used In The Red Cabbage Recipe?
You can use any type of onions for the red cabbage recipe the instructions simply mention “onions” without specifying a particular type.
How Do I Prevent The Dumplings From Sticking To The Pan?
To prevent dumplings from sticking to the pan, make sure to leave some space between them when placing on top of the stew. Additionally, using a non-stick pan or greasing the pan lightly can help.
How Can I Make The Red Cabbage Less Tangy?
To make the red cabbage less tangy, you can adjust the amount of wine vinegar used. Start with a smaller amount and taste the cabbage mixture before baking. You can add more sugar if needed to balance the flavors.
What Can I Substitute For Cloves If I Don’t Have Them?
If you don’t have cloves, you can substitute them with an equal amount of ground allspice or ground cinnamon for a similar flavor in the red cabbage recipe.
More Delia Smith Recipe:
Delia Smith Red Cabbage Nutrition Fact:
- Calories: 44
- Total Fat: 0.1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.1g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 42mg
- Total Carbohydrates: 10g
- Dietary Fiber: 3.9g
- Sugars: 5g
- Protein: 2.3g
- Calcium: 63mg
- Iron: 1mg
- Potassium: 393mg
Delia Smith Red Cabbage
Description
Delia Smith’s Red Cabbage is a delightful dish, bringing together a medley of flavors. With ground cinnamon, cloves, and freshly grated nutmeg, this recipe promises a symphony of tastes. The inclusion of apples, onions, and wine vinegar adds a sweet and tangy balance. Slow-baked for 2 to 2.5 hours, it requires patience but rewards with a rich, flavorful result.
Ingredients
Instructions
- Warm the oven up to 300°F (150°C) on gas mark 2.
- After taking off the tough leaves, quarter the cabbage and throw away the hard stalks.
- Make cabbage shreds with a sharp knife or a food processor.
- Put sugar, onions, apples, garlic, salt, pepper, and pepper on top of the cabbage.
- Add more layers until they are all used up.
- Put some wine vinegar and butter on top.
- Tightly cover and bake slowly for 2 to 2 and a half hours, stirring every now and then.
- Take the casserole out of the oven carefully, take off the lid, and throw away the rosemary leaves.
- Check how salty the stew is.
- Take walnut-sized pieces of the dumpling dough and pinch them off. Roll each piece into a ball and place it on top of the stew, leaving some space between them.
- Put the pan back in the oven without the lid for another 30 minutes, or until the dumplings are toasty golden.
- Make sure it’s salty enough, and if you want, serve it with mashed potatoes.
Notes
- Freshly Grated Nutmeg: Use freshly grated nutmeg for the best flavor. It adds a warm and aromatic touch to the red cabbage.
Sharp Knife or Food Processor: To create cabbage shreds, use a sharp knife or a food processor for efficiency. Consistent shredding ensures even cooking.
Quartering the Cabbage: When quartering the cabbage, remove the tough leaves and discard the hard stalks for a more tender result.