Saturday, 15 December 2012

Red cabbage (Κόκκινο λάχανο)

Apart from salad and lahanodolmades, what else do Greeks do with cabbage? I got my husband round to planting red cabbage this year, so I had to find ways to enjoy it. Thanks to a friend, I found a great way to turn nutritious anthocyanin-packed red cabbage into a very locally-based delicious warm salad that goes well with sausages or cheese.

According to web searches, it's popular to cook red cabbage with chestnuts and apples. I sauteed 1 large thinly sliced onion in 1/2 cup olive oil, and then added half a small red cabbage, shredded, and 1 large apple, diced. For a sweet and sour taste, I added 2 tbsp balsamic vinegar and 1 tbsp honey, along with a shake of paprika and cumin, for a spicy taste. The vegetables were cooked until the cabbage had wilted.

And now that you know I'm supporting the Greek wine industry, I can tell you that this dish was accompanied by some chilled dry white wine (Peloponesiakos PDO Moschofilero), which is an easy drinking wine that dampens the heat of the spices.

Thanks to Eva for the idea.

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