HMMM. Those posts about Scotch Eggs have me thinking about my travels in Scotland. I always try to find locally printed recipe books to get the flavor of home cooked foods rather than just the restaurant or pub grub. But I have to admit that I LOVE pub grub!
Anyway this is from a recipe by Helen Hughes from the cookbook from Balquhidder, Perthshire, Scotland. I stayed in the Kings House Hotel a couple of times while I visited Rob Roy’s grave in the nearby churchyard. www.kingshouse-scotland.co.uk The last time I went through there was on our honeymoon in June 2007. My husband really enjoyed our trip. Hopefully, he will get in better health because I want to take him into the Highlands this time!
- 1 lb Red Cabbage
- 1 small Onion
- 2 Oranges, zest and juice
- 1 clove Garlic, finely chopped
- 2 tablespoons Red Wine Vinegar
- 2 ozs Butter
- 2 ozs Sugar (or substitute)
- Salt and Pepper to taste
Remove the outer leaves and quarter the cabbage. Remove the stalk and finely shred cabbage. Place in a large bowl and add onion, garlic, orange, zest, juice, vinegar, sugar, salt and pepper. Mix well and set aside. Melt butter in a large pot or pan. Add the cabbage mixture. Cover and simmer gently for 1 1/2 to 2 hours until cabbage is tender and liquid is almost gone.
Goes well hot with venison, stew or roast beef. Freezes well. Can also be eaten cold as a type of slaw.