Red Cabbage

January 27th, 2009    •  by Bethia    •   4 Comments »

Peter Berley’s is still my go-to chef. I have been pleased with everything I have made from his books Fresh Food Fast, and The Flexitarian Table. I made a couple of his red cabbage recipes recently, fortuitously each called for half a head of red cabbage. I think red cabbage is often overlooked and seems relegated to being served with game or wintry meat stews. 

The first recipe from Fresh Food Fast, was Spiced red cabbage with cumin seeds and tomatoes paired, as suggested by Mr Berley, with red lentil and sweet potato curry and warm pita bread.


The recipe was very easy and a good accompaniment both in taste and texture to the curry. If I make it again I would reduce the lemon juice. 

The second recipe,  Shaved winter vegetable salad with apple and raisins, was from the Flexitarian Table (although there is a similar version in Fresh Food Fast made with green cabbage). It was amazingly refreshing, colorful, crunchy and flavorful. Certainly a contrast in texture to all of the soups I have been eating. I am not usually a fan of raisins in savory dishes but I was won over.


Shaved winter vegetable salad with apple and raisins
3 tbsp plus 1 tsp fresh lemon juice
1 tbsp whole-grain dijon mustard
1 tsp ground fennel (preferably toasted and freshly ground)
3 tbsp plus 1 tsp extra-virgin olive oil
sea salt and freshly ground pepper
1 large fennel bulb, cored, trimmed, fronds reserved, and bulb sliced paper thin
Chopped fresh dill (optional)
1/2 small head red cabbage, thinly sliced crosswise (about 3 cups)
1 medium carrot, peeled and sliced paper thin
1 Granny Smith apple, cored and sliced paper thin
3 tbsp raisins

I sliced everything in the food processor and it worked really well.
In a large salad bowl, combine the dressing ingredients, whisk and season. Finely chop the fennel fronds to make two tablespoons (mine had very few fronds) and add them (and the dill) to the dressing. Add all of the vegetables and raisins to the dressing and toss to combine. Refrigerate for 15 minutes (or more) before serving. Check the seasoning and serve.  We ate it by itself as an appetizer but it would also work as a side dish.

4 Comments to “Red Cabbage”

  1. The Fighting Librarian
    February 15, 2009

    I loved The Flexitarian Table, but finally had to return it to the library. (Maybe I should just buy myself a copy.)

    And is it just my ineptitude, or do you not have an RSS feed?

  2. Cochon d'Inde
    February 17, 2009

    Your cabbage creations receive 2 thumbs up from this cabbage patch kid. Thanks for immortalizing the eating experience with this delectable post.

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