skud

Mirrored from The OEconomist. You can comment there or here.

We’ve been cooking lots of stuff from Mark Bittman’s “How To Cook Everything Vegetarian” lately, and this is an adaptation version of his cabbage recipe. He does it with red cabbage, but I got a really nice savoy cabbage from the market, so in this case, that’s what it was.

• 2 tblsp butter or oil
• 1 smallish cabbage, shredded
• 2 granny smith apples, peeled and diced
• 1/4 cup sultanas/raisins
• 6 cloves (whole)
• 1 cup apple cider
• cider vinegar (or other vinegar, or lemon juice)
• salt and pepper

Melt the butter in a large heavy pan. Throw in the cabbage and mix it around a bit. It probably won’t want to wilt at first, but slosh in some cider and put the lid on, and it should start to steam and cook down. When the cabbage is starting to soften, add in the cloves, apple, and sultanas, along with a slosh more cider and some pepper and salt. Let it cook down over low heat, stirring occasionally, for up to about half an hour. You want the cabbage to be smooth and not crunchy, and the sultanas to have plumped up.

When it’s done, adjust the pepper and salt if you are so inclined, and add anything from a sprinkle to a slosh of vinegar, according to taste, to make it more sour.

I had mine with some great pork sausages from the Preston market, and it was delicious. Wonderful winter food.