The slow carb diet (which I’m currently following, read up here if you didn’t know) recommends repeating meals a fair bit. I haven’t read the science bit behind this yet, although I plan to, but I trust Tim Ferriss so that’s what I’ve been doing. But repeating meals kind of sucks unless you’ve got some kickass dinner components to come home to every night. While I was planning my meals this weekend I thought about the red cabbage recipe my Grandmother used to make that I always adored.
So I dropped her a text to ask for the recipe, and she said it was in the Hamlyn All Colour Cookbook. It’s about as vintage as vintage gets, check out Mary Berry looking all young and composed in the picture of the inside cover to the left. The original recipe contains apple and sugar, both of which are no-nos for slow carbers. It also calls for bacon, which is a yes as far as the diet is concerned but I didn’t much fancy that combo. So if you’re not slow carbing, I hugely recommend that you add apple to this recipe because it tastes sincerely good and very Autumnal.
I’ll be serving this cabbage up with a lorra lorra lentils and a plethora of other vegetables. Happy days.
1 red cabbage, sliced
2 red onions, sliced
3 tablespoons red wine vinegar
1 cup boiling water
salt and pepper
- Cook the onions in 1 tbsp olive oil in a non-stick frying pan on a low heat until they begin to colour (you’re looking for golden brown) – low and slow is the key here, they’re going to bring a bit of sweetness to the table.
- Set the onions aside. In a heavy based saucepan (a le creuset is fab for this if you’re fortunate enough to have one!) layer the cabbage and onions.
- Sprinkle a little salt and pepper on each layer, and top with pea sized knobs of butter and a shake of the vinegar.
- Once you’re all layered up, add the cup of boiling water and put a low heat under the saucepan. You’re not looking to submerge the cabbage, the water is going to have more of a steaming effect.
- Simmer for 45 minutes. No stirring required, just cover it and leave it be.
- Once it’s cooked (just try a piece if you’re not sure) either serve as is or leave to cool before locking in tupperware boxes in the fridge where it’ll keep nicely for a week (give or take).
Your track recommendation for this recipe is one of my favourite songs from a heartbreakingly good album that’s gotten me through dozens of gloomy Autumn days.
Thanks for reading x