Guess what: red cabbage does not really need that red-wine-cook-for-hours treatment. I’ve only discovered it having grown about six handsome heads, rock hard, the size of a football (or even a football pitch, some) each, unblemished, healthy and begging to be stored until Christmas, to be served with that goose, or duck, or the three bird roast.
It goes so beautifully with each of the above but the secret is it will go just as well with a pork chop on a weeknight. Why? Because it takes all of just about five minutes to cook. No kidding.
True – you have to shred the brute. But red cabbages are compact and tight so if you’re a lucky owner of a food processor, a mandolin or a strong pair of a sous-chef’s hands*, you’ll not be taking an awfully long time with it.
Don’t get me wrong – I’ve cooked red cabbage slow and low before, with the obligatory red wine and spices, but since the generous crop this year I’ve had to look for quicker ways. This is dead easy. You can whip - or stir – it up in no time at all while your goose, or indeed your pork chop if not Christmas, is resting.
*in my case