Some braised red cabbage with apples queries

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sarah jacintha

Some braised red cabbage with apples queries

Hello all,

Re: Delia's 'traditional braised red cabbage with apples'. Could you advise me on the following points please?

1) Recipe calls for 'wine vinegar'. What kind of 'wine vinegar'? I'm not a committed cook but I'm sure I've seen different types of wine vinegar at the supermarkets. Which should I buy? Which works best with this dish in your experience?

2) Can you really just shove the cored cabbage in a food processor to shred it? I know getting out the machine will be a waste of time for many of you, but I'm hopeless with knives and I'd really rather let the machine do this part. Does it work?

3) When you reheat the dish (as Delia writes that you can), how do you do it? Still in the flame proof casserole? On the hob? Oven? Microwave?


Any other tips regarding your experience with this dish would be welcome!

And thanks,

Sarah.

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fififoofoo

Red Cabbage

I've made this lots of times. I use red wine vinegar to keep the red theme going. I've never used a food processor but if you've got a slicing attachment then there is no reason why not and lastly it would reheat in the microwave but I prefer to reheat in an ovenproof dish in the oven.

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Thistledo

Red cabbage

Go along with all that Fifi says.
The food processor will do a fine job (no pun intended). That's what I've always used.
This dish is lovely served cold with cold meats, etc.
Enjoy!

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sarah jacintha

Thanks Fififoofoo and Thistle...


I hope I got your names right; I'm typing from memory 'cause when you reply to someone's post you can't see their name/post in front of you..

Anyway...

I can never get on with vinegar. Whenever I try to make a salad dressing or anything involving the stuff I always have a hard time...

I used 'sauvingon white wine vinegar' because I had it in and it seemed suitable. I don't actually like vinegar. I know proper cooks are supposed to love the stuff and drink balsamic vinegar by the cupful etc., but to me it's unappealing. I decided to 'educate my palatte' and tried to make myself like the stuff but it hasn't worked.

The thing is for me this dish could've done with being a bit sweeter. So a couple of more questions, if you'll indulge me...

1) Brown sugar. I used 'light brown unrefined cane sugar' - was this right? Would demerera have been better? When I went to the supermarket I couldn't see any plain 'brown sugar', they all had fancy names...


2) Do you think sherry vinegar would've been preferable to white wine vinegar (for someone like me)? As I said, I used a white wine vinegar and it seemed too acidic, even though I reduced the stated amount and used a ratio of 1:2 (vinegar to sugar)when I made the recipe.


Once again thanks for your reponses and if anyone could answer these latest two questions I'd be grateful too...

Sarah.

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fififoofoo

Red Cabbage

As far as I'm concerned all vinegars have the same basic vinegary flavour so if you don't like it you may have a problem! I use any sort of brown sugar I have to hand.

 
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