I do take my work seriously and the way to do that is not to take yourself too seriously
- Alan Rickman
Welcome to freezing cold Holland! Last week we had our first snow and in more and more places people are skating on ice. ❄️❄️❄️ Such a lovely & typical Dutch sight. These days I try to combine healthy eating with comfort food, to stay warm. It's actually not that hard: think rye blood orange cake, chai lattes (more on that later), vegetable moussaka with a vegan béchamel sauce. Later this week I am planning on making a dish with polenta. It absolutely screams winter!
But let me be clear, I still dislike this season. A lot. This ice skating/snow weather is fun for a couple of days, however, I am still counting the days until spring arrives. Two weeks ago I embraced a small piece of summer though. I flew to Marbella and helped out Rob's brother in law at his bar. I almost cried when I felt those warm rays of sun while taking a long walk over the boulevard one morning. It was just 💯.
Aaawh, back to reality. Today I am sharing my mom's recipe for braised cabbage. Of course, I tweaked it a wee bit (sorry mama 😚),
Red cabbage is a dish I grew up with. I never quite understood how much time went into it, but the thing is, if you only braise it for an hour or so, you do not get that same deep and acquired taste. At home we always serve it with potatoes and slow-braised beef, on of the few kinds of meat I actually like, especially when my mom makes it.
I however, chose to combine it with pomegranate arils and einkorn berries, an ancient grain which has a subtle, slightly sweet flavor. Einkorn is one of the oldest cultivated types of wheat and easier to digest than for example spelt. You can also grind it into flour for making scones, tortillas or gnocchi. Here in The Netherlands you can buy it at a so-called waste-free or package-free store.
Of course you can also pair the cabbage with sweet potato and a roast for instance, or falafel. It actually goes well with a lot of flavors.
Slow-braised red cabbage w/ einkorn berries & pomegranate arils
(serves 3-4 persons)
1 head of (organic) read cabbage,
outer leaves and core removed, chopped into irregular chunks
250 ml/ 1 cup red wine
2 tbsp pomegranate juice, fresh
1 tbsp honey or muscovado sugar
1 tsp of apple cider vinegar
1 large apple, peeled and diced
a knob of ginger, 2 cm/1 inch
1 cinnamon stick
2 bay leaves
2 star anise
a knob of butter (leave out when vegan)
a pinch of salt
optional: 1 slice dutch gingerbread, diced
1 cup of einkorn berries, soaked overnight
and cooked on low heat for 30 minutes in water and a pinch of salt
a handful of pomegranate arils
How to make it:
1. Add the spices to a heavy-bottomed pan or a Dutch oven (like the Le Creuset pan I used). Pour the wine over the spices and bring to a boil on medium high heat with the lid on. Let simmer for 5 minutes.
2. Remove the spices from the pan with a small sieve and add the sugar/honey and the pomegranate juice. Stir and cook for one more minute.
3. Place the apple, the cake if you decide to use it, and the cabbage in the pot. Sprinkle some salt on top of it, add the vinegar, and give everything a stir.
4. Put the lid back on and cook on a low heat for 3,5 to 4 hours, checking and stirring every now and then. Right before serving, stir a knob of butter through the cabbage. Enjoy!
This is a sponsored post by Le Creuset. I am very happy they were willing to partner with Let's Talk Evergreen. The opinions are my own of course!