Red Cabbage, the hot way
But that doesn't mean there's no cooking going around here, quite the opposite actually, I'm just on a tighter budget than usual. So I'm trying to use more things I have in my pantry with some less pricey ingredients.
The answers to little money is quite easy: just go for in season vegetables that grow in your area. One that I enjoy, that just starts being in season and that you can get more than one meal out of it is red cabagge.
It works raw, chopped finely in a salad like coleslow or cooked, like we often do here. This is actually a traditional recipe from my region, but it's mostly a side dish to go with red meat or game, I personally like it just like that as a main dish. And like every good old fashionned recipe, it's even better when you warm it up again.
So first, this is not really a "pretty" recipe, it's a casserole that cooks for about 2 hours, so everything combines together. And as said, I cooked mostly out of my pantry, and red wine is not something I have around, but I have a little Porto wine, so I used that instead. You can also make it all vegetarian and leave the bacon aside.
Red Cabagge Casserole
Serves 2 for a main course
1/2 a Red Cabbage
200gr of Chestnuts, pealed
100gr of Bacon
1/2 a glass of Porto Wine
1 glass of Water
2 Tablespoon of Cider Vinegar
Salt, Pepper, Sugar
Oil or Butter
Chop the red cabagge and cube the apples. Preferably use a stoneware casserole, put it on a medium heat with a bit of oil or butter, depending on your choice.
Cut the bacon into cubes and put them into the casserole to let them color a little. Add the apples and the chopped cabagge, stir every now and than for about 5 minutes.
Add the porto, the water and the vinegar, aswell as the salt, pepper and about a tablespoon of sugar. Lower the heat and put the lid on, let it cook for about 1 hour and a half, stir it every now and than. For the last 30 minutes, cook it with the lid off to reduce the liquid down as much as possible.