At the end of April, I started my cabbage patch with seeds under grow lights. In May, I transplanted them to the garden, in June I covered them with a floating row cover to protect them from pests, and now, it's time to harvest! It's such an amazing process to go from seed to supper.
The purple cabbage was the star performer this year. I only had enough white cabbage, kohlrabi and brocolli to make a couple of meals. The cauliflower - well never mind the cauliflower, I only managed to produce a one inch head. But look at all that purple cabbage.
|The Cabbage Patch|
|8 heads in total|
|Lucky for me, mom was visiting and offered to take care of all that cabbage.|
|Mom declined the food processor saying "I can do it faster by hand." And she can too!|
|In the pot with apples, onions, bay leaf, salt, pepper, caraway, vinegar.|
|After it's all cooked.|
|Ready for the freezer.|
Braised Purple Cabbage
2 tbsp canola oil
1 onion, thinly sliced
1 tsp caraway seeds
1 head purple cabbage, thinly sliced
1 apple cored and sliced into 8 pieces
1 bay leaf
1/4 cup white vinegar
1/4 cup cider vinegar, red wine vinegar or red wine
1/3 cup water
1 tsp salt
1/2 tsp pepper
1 tbsp sugar or honey (optional)
In a saucepan heat the oil.
Add sliced onions and saute until soft and clear.
Add caraway seed and saute for 30 seconds to release flavour.
Add cabbage, apple and bay leaf.
Stir and cook until cabbage is slightly wilted.
Add vinegars and water and bring to boil.
Reduce heat and simmer until cabbage is tender, about 30 to 40 minutes.
Add salt and pepper to taste.
If slightly acidic try adding sugar or honey.
Enjoy with a bratwurst and mashed potatoes! Now that's a traditional German meal.
Makes 8 to 10 side servings
You can increase or decrease this recipe depending on how much cabbage you have. We multiplied everything by 6 and froze the extras once it cooled off.
What would you do with a bounty of red/blue/purple cabbage?