Red Cabbage with Rye Crumbs

Well, this is a homely and wintery dish after the last one. But it is winter, and don't be put off by the gothy colours and prosaic description. This was really very tasty, and went down well with smoked pork chops, applesauce, and peas.

Originally I envisioned this as a sort of cabbage crisp, baked in the oven, but by the time I had toasted the crumbs (very tiny croutons, really) with the spices and butter, I couldn't see what else needed to be added. So I plonked them on the cooked cabbage and put it all in the oven just for a few minutes to keep warm as I prepared the other things. I think the crumbs got a bit crisper - no bad thing - but it didn't need to be baked.

4 servings
30 minutes prep time

Mix the Spices & Make the Crumbs:
3/4 teaspoon caraway seeds
1/4 teaspoon anise seeds
1 teaspoon coriander seeds
1/4 teaspoon fennel seeds
1/4 teaspoon salt
freshly ground black pepper to taste
1/4 teaspoon finely grated orange zest 
100 grams (3 slices; 4 ounces) sturdy dark rye bread

Measure out the spices, and grind them with the salt. Grind in a good round of pepper. Grate in the orange zest. Set aside.

Cut the bread into 1/4" cubes; if they want to crumble smaller than that, no problem. Set side. 

Cook the Cabbage & Finish:
1 large onion
2 1/2 cups finely shredded red cabbage
1 tablespoon unsalted butter
1/3 cup water
2 tablespoons apple cider vinegar
2 to 3 tablespoons orange juice
2 tablespoons unsalted butter

Peel the onion and cut it in half from pole to pole. Lay each half down flat and slice into thin crescents. Wash, trim, and shred the red cabbage.

Heat the butter in a medium skillet over medium heat. Ideally this is a pan from which the dish can be served. Add the sliced onion and cook, stirring frequently, for about 5 minutes until softened and reduced in volume.

Add the red cabbage and mix in well. Add the water, vinegar, and orange juice. Mix well and continue cooking until the cabbage is tender and the liquid mostly gone. Stir regularly.

Meanwhile, melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Mix in the seasonings and let them sizzle for a minute, then add the rye crumbs. Stir them in well to coat them in the butter. Cook for 5 to 8 minutes, stirring regularly, until they are crisp and toasted but not browned too dark. Turn them out onto a plate at once if you are in fear of that happening.

When the cabbage is cooked, sprinkle the hot toasted crumbs over it. Serve at once, or as noted, it can be kept warm in a hot oven for up to 15 minutes.




Last year at this time I made Zweibelkuchen.

Posted in: Ontario Food