Slow Baked Red Cabbage with Apple

Slow Baked Red Cabbage with Apple

 

Slow Baked Red Cabbage with Apple

FarmerFi

This is a classic combination of red cabbage and apple, slowly cooked until it melts in the mouth. It’s a perfect accompaniment to pork in particular, whether that’s a roast, pork chops, or simply a few pork sausages cooked on the BBQ. I’ve made this much more frequently since being told by a friend that it freezes incredibly well – it’s not really worth making in small quantities due to the long cooking time.
Prep Time 40 mins
Cook Time 4 hrs
Total Time 4 hrs 40 mins
Course Side Dish
Cuisine European
Servings 6

Ingredients
  

  • 1 large red cabbage finely sliced
  • 1 large onion halved and sliced
  • 2 eating apples cored and roughly chopped
  • 100 ml red wine
  • 4 tbsp caster sugar
  • 2 tbsp red wine vinegar
  • 4 cloves
  • 2 cinnamon sticks
  • ½ tsp nutmeg grated or ground
  • 3 tbsp Extra Virgin Olive Oil
  • Salt and pepper

Instructions
 

  • Preheat the oven to 150°C (300 °F).
  • Mix the cabbage, onion, apples, red wine, sugar, red wine vinegar and spices in a large casserole dish.
  • Drizzle the olive oil over the top and cover.
  • If the casserole dish is flameproof (and you have time), bring to the boil on the stovetop. This will slightly reduce the oven cooking time.
  • Place the casserole dish into the oven and leave to cook for 3 – 3 ½ hours, stirring every 45 minutes or so if possible.
  • The cabbage is cooked when it’s tender and melting, and most of the liquid has been absorbed… At this point add seasoning as needed.
  • Either enjoy immediately, or refrigerate or freeze and reheat later.

Notes

The red wine can be substituted by port, or orange juice. The flavor can be varied too by using different combinations of spices such as coriander, cumin, and allspice. I find a casserole dish of about 4L capacity will take the volume here, although it depends a little on the size of the cabbage! In the days when I didn’t have a casserole dish this size, I split the recipe in two, and squeezed both in the oven. The volume reduces significantly during cooking.

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I’ve been trying lots of sweet and savoury recipes for apples recently, as our apple tree is laden this year. My current favourite cake is this egg and dairy free Apple Sauce Olive Oil Cake, made using homemade slow cooker apple sauce, although bought would work just fine too. Check out your local markets if you can for some great deals on apples while they’re in season, and enjoy tasting some different varieties!

And if you need fresh Tasmanian Extra Virgin Olive Oil (EVOO), then you can buy from our online shop here and have it delivered by Express Post within Australia. Or you may be one of the lucky people living near Hobart, and able to get to Farm Gate Market at Bathurst St on Sundays – which is where I’ll be roughly fortnightly from this weekend between 8.30am and 1pm. Come along and say hello, while eating your way around the best food Tassie has to offer.

 

Applesauce Olive Oil Cake

Applesauce Olive Oil Cake

Applesauce Cake

FarmerFi
This is a perfect autumn recipe – inspired by the flavors of freshly picked apples, and freshly harvested walnuts. Serve it up for morning tea, grab one for an emergency breakfast, or enjoy it warm with a dollop of cream for dessert. It’s also useful in being a recipe suitable for those needing or choosing to avoid eggs and dairy products.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 16

Ingredients
  

  • 1/2 cup (125ml) Extra Virgin Olive Oil
  • 1 cup (220g) raw brown sugar
  • 1 cup unsweetened applesauce or stewed apples
  • 2 cups (250g) self-raising flour
  • 1 teaspoon ground / grated nutmeg optional
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped walnuts optional
  • 1/2 cup sultanas optional

Instructions
 

  • Preheat oven to 180 degrees C.
  • Grease and flour a 20cm square cake tin.
  • Mix olive oil with sugar and applesauce, then beat well.
  • Stir in flour and nutmeg, cinnamon, and cloves.
  • Add nuts and sultanas if using, and mix through.
  • Pour the batter into the prepared cake tin.
  • Bake in the preheated oven for 40 minutes or until done.

Notes

Remember to make sure the Extra Virgin Olive Oil (EVOO) and walnuts you’re using are fresh, as both will develop a rancid flavor once oxidized which will be discernable in the finished cake. For EVOO, look for a harvest date of less than 2 years, keep your oil in a cool, dark place, and once opened use within 6-8 weeks.
With walnuts, if you’re buying shelled ones, look for a pale colour – older nuts tend to become darker with age. If you’re lucky enough to live in Tasmania, the walnut harvest has just about finished, so new season nuts will be available very soon.

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If you’re more of a chocolate cake kind of person, then take a look at my favourite olive oil chocolate brownie recipe. And if you’re in need of some amazing, flavour filled Tasmanian Extra Virgin Olive Oil to help you with your kitchen experiments, then head over to our online shop – shipping is by Express Post within Australia, so you don’t have to wait long to get it!

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Iced Olive Leaf Tea

Iced Olive Leaf Tea

iced tea olive leaf lemon mint tasmania

We’re coming into spring in Tassie, although with what looks like a dusting of snow on Mount Wellington again today and highs of 14degC with an icy wind, it’s not feeling as spring-like as it was yesterday!

Anyway, my mind is filling with thoughts of (hopefully!) warm sunny days ahead, and so I decided to use my olive leaf tea as a base to create an iced version. I tried a few combinations of ingredients, but my favourite is this unsweetened iced olive leaf tea with lemon and mint. The olive leaf tea provides a rich, complex base, while the mint and lemon give it a fabulous fresh lift. (more…)

Massaged Kale Salad

Massaged Kale Salad

It’s said that eating raw kale can make you feel as if your mouth is being assaulted by a giant tree. Avoid this by massaging the kale leaves, softening both the texture and the flavour of this sturdy vegetable, while retaining the nutrients. Even non-salad lovers / men tend to come back for seconds, after a suspicious first mouthful!

This is a basic recipe, but very versatile, so try changing it up with some of the variations at the end. It’s great as a side dish for BBQd and grilled meats. And because kale can hold its own, it doesn’t wilt in warm weather like lettuce can, and it keeps well in the fridge for a couple of days.

For 4 people you will need: about 6 kale leaves, fresh Australian Extra Virgin Olive Oil (EVOO), sea salt, a mango, 100gm (Tasmanian) feta cheese, ground black pepper.

METHOD

  • Wash the kale well.
  • Remove the central ribs and roughly slice the leaves.

  • Place the sliced leaves in a large bowl with 3 tbsp EVOO and a pinch of sea salt.
  • Massage the kale with your fingers for about 3 minutes, until it “wilts”, becoming softer and bright green in colour.
  • Add the chopped flesh of the mango and the feta cheese.
  • Mix to combine with another 3 tbsp of EVOO, and salt and pepper to taste, then rest for at least 30 minutes in the fridge to allow the flavours to mingle.

And finally, if your bunch of kale has gone a bit wilty, treat it like a bunch of flowers. Chop a bit off the bottom of the stems and stand in some water. I keep mine standing in a glass of water in the fridge and it’ll last for a week 🙂 FFx