venta

Once long ago on LJ, I made braised red cabbage and remarked that it was so lovely "I don't know why people don't eat it all the time". That was at the beginning of 2007, and I don't think I've made it since :(

Anyway, at the weekend I picked up a red cabbage at the greengrocers with the intention of braising. Sunday didn't go quite to plan so the cabbage with Sunday dinner just got boiled[*], but later in the week there was time for braising.

I no longer live in the house with the cookbook I used last time, so instead used this recipe. Well, I say used. More read, and then approximated. And gosh, isn't the cider I bought from the lovely microbrewery in Lancashire explosive when you open it?

Anyway, braised red cabbage is still awesome (I had it with sausages this time). But my new discovery is how exciting it is if you put sour cream on it. One bowl hot red cabbage, one dollop sour cream... an excellent accompaniment to a plate of ham sandwiches.

[*] .. which with the kale and the carrots did mean that the rather random and unplanned dinner served to leathellin was borderline psychedelic in its multicolouredness.