Caramelised red cabbage and onion

bronwyncarlisle
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Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 32 weeks ago.

This recipe was kindly given to me by the chef at a café where I had dinner a wee while ago. It was a garnish on a plate of paté and bread, and totally delicious. I thought it'd make an excellent bento dish. Quite closely related to Maki's cooked to death peppers.

Ingredients
1/2 red cabbage, sliced finely
1 red onion, sliced finely
1 tsp garlic, chopped finely
1/2 tsp fresh chili, chopped finely
1/3 cup raw sugar
1/3 cup cider (or red wine) vinegar
1/3 cup ginger wine
1/2 tsp salt
1/2 cup redcurrant jelly

Method
Put first eight ingredients into a big pot and cook for 20 mins or so, stirring often.
Add the redcurrant jelly and continue to cook until all the liquid has reduced to a toffee-ish consistency.
Store in fridge, it lasts for months if you don't eat it. You can use it cold or heat it up. Use it as a condiment or garnish rather than as a vegetable.

____________________________________

Bronwyn

My blog is Food and Shoes

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maki
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Bento-ing from: somewhere › France
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Re: Caramelised red cabbage and onion

Sounds delicious! I love the combination of cabbage and onion.

____________________________________

The Big Onigiri.

- Wherever you go, there you are. -

bronwyncarlisle
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Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 32 weeks ago.
Re: Caramelised red cabbage and onion

So do I. My favourite is equal quantities of red onion and red cabbage boiled in butter, with lots and lots of black pepper. But it's not very slimming, and not nice cold either. Too much butter that all goes hard.

Loretta
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Bento-ing from: London › UK
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User offline. Last seen 1 year 12 weeks ago.
Re: Caramelised red cabbage and onion

Mmmm... that almost looks like a red cabbage chutney!

Would you consider the ginger wine to be necessary, Bronwyn? What I'm hoping is that you might be able to suggest an alternative ingredient/s.

bronwyncarlisle
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Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 32 weeks ago.
Re: Caramelised red cabbage and onion

Well, it was the ginger wine that gave the flavour we couldn't identify when we asked what was in it. As a substitute, maybe a little grated ginger and some sherry?

Folly
Bento-ing from: San Francisco
Joined: 5 Jul 2009
User offline. Last seen 1 year 31 weeks ago.
Ginger wine recipe

Found several recipes for ginger wine on the internet, but most of them listed ingredients that those of us in the U.S. haven't a clue about. But here's a recipe that may be a close cousin to ginger wine, and has ingredients that we can all find.

http://www.recipezaar.com/New-Ginger-Wine-Christmas-Holiday-Ginger-Wine-...

maki
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Bento-ing from: somewhere › France
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Re: Caramelised red cabbage and onion

Could ginger wine be the same as ginger ale (or ginger beer in the UK) perhaps? A ginger-flavored, sweet soft drink?

bronwyncarlisle
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Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 32 weeks ago.
Re: Caramelised red cabbage and onion

See http://en.wikipedia.org/wiki/Ginger_wine

It's alcoholic and syrupy. But the alcohol all evaporates when you cook it, so you pregnant people don't need to worry! It's English - go down to your local off license and ask for some if you're in England. Sort of thing Ena Sharples would have drunk on a cold winter's day in the snug. If any of you are old enough to remember her.

Loretta
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Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 1 year 12 weeks ago.
Ginger wine

We have a well known brand in the UK called 'Stone's Ginger Wine'. It costs about £4.50 for 70cl, it's just that I was never much of a fan of the stuff (it's one of those bottles that emerges from the back of people's cupboards at Christmas time and then gets ignored for another year - not enough Enas around nowadays to knock it back in a season!).
Having yet another bottle taking up valuable space was something I wanted to avoid - and when you add the cost of this to the cost of redcurrant jelly (as I don't eat meat it's not a kitchen staple - but I do like it!) it all gets a bit daunting.

However... Maki's given me an idea! Ginger beer is very easy to get hold of and is inexpensive. If I simmer some for a while in a wide bottomed pan it shouldn't take too long to evaporate into something more syrupy. And my other half really likes ginger beer so he'll be happy to drink up any leftovers.

Looks like a weekend project!

bronwyncarlisle
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Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 32 weeks ago.
Re: Ginger wine

Stone's Green Ginger Wine is what we have here too - I think it may be that there's not really enough demand for the stuff for anyone else to bother making it. It's not terribly expensive though, so I bought some and added it to my alcohol stash - the cabbage is nice enough that I may well get through the bottle in the next couple of years.

sue
Re: Caramelised red cabbage and onion

Hello from the UK

I've been trawling the net for a red cabbage/onion chutney recipe and yours sounds yum and I want to try and make it today, got al the ingredients but here in the UK we dont use 'cups' as measurements (except for bras!!!) so I've no idea how much it is! Can you tell me in either ounces or grams how much half a cup is? Many thanks

Loretta
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Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 1 year 12 weeks ago.
Re: Caramelised red cabbage and onion

Hi sue

I'm in the UK too and I'm also not much of a fan of the cup system.

With Bronwyn's recipe there's no need to be very precise, but to get a handle on how big a 'cup' is measure out 225ml (or 225g) - you can google that to ounces if you want, the UK was supposed to have gone metric in 1971.
Once you have 225ml or grams, find a cup or mug that gives your measured water the best fit and use that to work out the amount of ingredients you need.

The answer to your question about how much is half a cup is roughly 110grams of water. But I would strongly advise you not to use this to measure out ingredients as half a cup of red cabbage, or vinegar, or sugar don't eight the same, it will only be accurate for the vinegar. The cup system measures volume NOT mass or weight. My sincere apologies if you knew this, I honestly have no desire to patronise you, all I wish is to make things clear.

bronwyncarlisle
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Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 32 weeks ago.
Re: Caramelised red cabbage and onion

I usually use weights myself, but this recipe was given to me in volumes. As Loretta says, it's not important to be precise so just use any old cup you have in the kitchen. A decent sized teacup or a small coffee mug will be about right - I think I use one of those smoked glass Arcoroc cups. Considering the possible variation inherent in "1/2 a red cabbage" and "a red onion", you could probably use a pint mug if it came to that.

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