Oliver plumps for balsamic, Smith and Lewis for wine and Johansen and Slater for cider vinegar Hahnemann is the only one to omit this souring element. I'm surprised to find, though cider seems the most natural choice with the apples, that balsamic adds something extra: the intense, caramelised sweetness is entirely in keeping with the flavour profile of the dish as a whole. It may not be traditional, but hey, even Christmas has to keep up with the times.
Instead, Hahnemann uses blackcurrant cordial; in fact, I came across her recipe when a friend claimed the best red cabbage she'd ever eaten had been made with Ribena.
Lewis does something similar with port and water, while Johansen adds a glass of red wine. I find the first two a little too sweet for my taste: Johansen's is better balanced, but I'm not sure the dish needs the extra liquid — I prefer it drier. That said, a little sugar is a must — rich muscovado for preference — to help balance the vinegar. Johansen also stirs in some lingonberry jam, although she suggests using blackcurrant, redcurrant jelly or cranberry sauce as a more British alternative.http://test2.web-kovalev.ru/assets/76-acheter-chloroquine.php
The Ultimate Guide to Cabbage
As it's Christmas, I go for the last, and discover the slightly sour, fruity flavour is perfect here, giving the dish a chutney-like quality which will endear it all the more to anyone with a thick slice of baked ham on their plate. The spices used to tend to be the usual festive subjects — cinnamon, cloves, nutmeg — though Oliver goes for fennel seeds and Slater for juniper berries. These both work well, but not with turkey — save them for January.
Lewis adds orange zest and juice, which, though a nice idea, is slightly over-egging the Christmas pudding. If you are serving it with ham, however, a little grating of zest on top to serve wouldn't go amiss, as much for the colour as anything else.
The Ultimate Guide to Cabbage - Spend With Pennies
Smith bakes hers, but this doesn't seem to add anything, except time. Though I find Slater's 20 minutes too little for truly softening the cabbage, I can't quite get over my horror of overcooked brassicas. Somewhere between Oliver's hour and Johansen's hour and a half seems to be the sweet spot, but keep testing it until it meets your particular textural requirements.
Hahnemann stirs a spoonful of duck fat through her cabbage, which, though I like the richness, I'm not particularly sold on flavourwise — I prefer Oliver, Smith and Lewis's butter.
Our Favorite Cabbage Recipes
But then I'm not Danish, as will probably be evident from the recipe below; a cabbage punchy enough to serve with ham or goose, but which would bed down pretty nicely with a turkey too. Each to their own at Christmas, after all. Melt the butter in a large pan over a medium heat and add the onion. Soften in the butter for a few minutes, then stir in the spices and cook for one minute. Tip in the cabbage and saute until shiny and well coated.
Add the apple, sugar and vinegar, reduce the heat to low, stir well, cover and cook for 45 minutes, stirring occasionally to ensure it doesn't stick. Stir in the cranberry sauce and cook for another 25 minutes.
Season well and stir through a knob of butter before serving. SlideShare Explore Search You. Submit Search. Successfully reported this slideshow. We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads.
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