While we’re waiting for summer … can you tell I’m getting desperate for sunshine, bare feet in the grass? and I really, really want to wear my Ray-Bans, that makes me feel sooooo coool!
So, here’s another comfort food recipe for one more of those summer evenings that feels like autumn …
1 small red cabbage
1 cinnamon stick
2 bay leaves
1tsp ground ginger
5-8 whole cloves
1tbsp mustard seed
150ml red wine vinegar
3tbsp sukrin gold
2tbsp coconut palm sugar
Melt the butter in a large saucepan, add finely sliced cabbage, onions, all of the spices and the mustard seeds, then cook for 5 mins until just starting to wilt.
Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 15 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 10 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has disappeared. Remove the bay leaves, cloves and cinnamon stick. Tip cabbage into a large bowl and serve.
I use a mix of two sugars because I think that too much Sukrin can give a cold aftertaste, and coconut palm sugar can have an impact on the blood sugar levels.