Braised Red Cabbage. As a supposed ‘foodie’ I should perhaps be slow to admit that I have never had red cabbage as an accompaniment to Christmas Dinner. I’ve listened over the years as friends and acquaintances raved and swapped recipes and decided at last to give it a go. As yet I am undecided it as I have to try it with the turkey and trimmings and have only tried it solo so it’s not fair to judge just yet.
So for now this jury is out and I will post back the verdict in a comment after Christmas. I’d love to know if you think it’s worth the effort?
Here’s a link to a recipe in Red Magazine on-line (I used Joanna Weinberg’s from the December edition of the magazine but that recipe is not available on-line.
I will definitely be looking forward to a traditional parsley, thyme and onion bread stuffing too and I may do another version spruced up with some orange zest and cranberries too. Here’s an interesting Cranberry, Orange and Walnut version from Goodall’s of Ireland and here’s another alternative recipe for stuffing (there’s a turkey gravy recipe there too) from my blog – Mushroom & Pinenut
On mentioning Goodall’s of Ireland I must also plug their charity cookbook contributed to by Irish Food Bloggers, the digital version is available for download here and would make a welcome stocking filler for your foodie friends at a very unbeatable 2.99!! It’s for charity so go on, go on, go on 🙂
Also please let me know if you’re a red cabbage fan as I’m curious and also what side dishes you’ll be having with your Christmas Feast.
Enjoy.
x Sheila
