When I was in the greengrocer’s this morning my eyes lighted on some vibrant red cabbages. My mind instantly travelled back to childhood and I could almost smell the sweet and tangy aromas of my mum’s red cabbage with the Sunday roast. This recipe was handed down from her mother-in-law, my beloved granny, known to all as Doody.
Doody was a fantastic cook, in the tradition of the legendary British home economist Marguerite Patten who passed away in June this year aged 99. (Doody passed away last year aged 100).
Well, it got me thinking wistfully, of how important it was and still is, that recipes are handed down through the generations. I remember Doody always serving ‘Granny Price’s custard’ with dessert. Granny Price was her own mother, and that recipe has been handed down to her own daughters and daughter-in-law. Now my mum has advanced dementia and I had neglected to ask her for these treasured heirlooms in good time. Maybe life is too fast paced these days, and maybe we think Google tells us everything we need to know. I feel that I have missed the opportunity to have these tangible, edible memories.
Whilst I was basking in melancholy I realised that I had photographed a few recipes from Mum’s handwritten notebook when I was home last year, and that I had posted the red cabbage recipe, rather artfully I thought, on Instagram. Yay for social media! So I’m going to cook some right now before I forget again. I’m sharing this recipe with you and maybe it’ll become your family favourite too – but don’t forget to hand it down if it does.
My Mum’s Sweet and Sour Red Cabbage.
Notes
I added a sprinkle of fennel seeds to add interest to the photo, and I can say they tasted great when we ate it for dinner.
If there's a lot of liquid at the end of cooking, transfer it to another small saucepan and reduce over a high heat until a bit sticky. Then pour back over the cabbage.
You can play about with the amount of sugar and vinegar to suit your own taste. I added more than my mum's recipe, but my cabbage was huge!
This freezes well, so make more than you need.
Ingredients
- 1/2 red cabbage
- 1 medium onion
- 1 green apple
- 20g butter
- 200ml cider
- 1 dessert spoon sugar
- salt and pepper to taste
- 1 table spoon red wine vinegar
Instructions
- Shred cabbage, slice onion and grate apple.
- Melt butter in a pan that can fit the ingredients comfortably, and sauté over a low - medium heat for around 5 minutes, moving about from time to time to prevent sticking.
- Add the cider, sugar, salt and pepper and turn the heat down to the lowest setting.
- Cover and cook slowly for about 2 hours.
- If all the liquid is absorbed during this time add a little more cider to moisten.
- About 10 minutes before the end of cooking time, remove lid, add the red wine vinegar and give the contents a stir.
- Continue cooking for the remaining time.
Note to self – ask Dad to email me the recipe for Granny Price’s custard.
Yum, my favourite ever vegetable! Love the photos as well T – especially the one with the handwritten recipe in it. Did you photograph the finished dish on the porch or do you have left-over tiles?!!!
I think it’s my favourite too, Greg, but not only because it’s delicious – it evokes so many memories of wonderful times. I photographed Mum’s hand written recipe last year when I was home, and couldn’t resist adding a bit of styling. I had left over tiles! Don’t want the food getting cold on the porch!
Yum Therese! I am definitely going to try this – it looks & sounds delicious :) xxx
It’s a good one Cassie, definitely brought back memories for me.