Celtic Celebration Recipes

Cabbage has grown wild in the Celtic countries for centuries, and has long been used as a salad or condiment. It has also been taken as a digestive remedy, a joint tonic, and as a treatment for fevers and skin problems. Raw cabbage was eaten to prevent drunkenness, and is still believed by some to effectively treat migraines. To ensure a good relationship, it should be the first thing planted in the garden by a married couple.

It is said that there are three vegetables grown in the Celtic countries and two of them are cabbage! Both green and red varieties are popular but the red-purple is a favorite for holidays.

1 medium-sized head (2 ½ lbs) red cabbage
3 tablespoons unsalted butter or oil
1 cup finely chopped onions
2 tart apples, cored and chopped
½ cup red wine vinegar
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
Salt, freshly ground black pepper
1 cup apple juice or cider

Trim outer leaves and core of cabbage and discard. With a sharp knife, cut cabbage into shreds.

In a large, heavy saucepan melt the butter over medium-low heat and add the onion; sauté until translucent, about 5 minutes. Add shredded cabbage; sauté 4 minutes. Add chopped apples, vinegar, sugar, and spices. Season with salt and pepper. Pour in apple juice or cider. Cook covered, over medium-low heat until cabbage is tender and juices thicken slightly, about 1 hour.

This recipe can also be prepared without the sugar and spices, but they add a nice dimension to the taste.

The dish is best if prepared 1 - 3 days ahead, refrigerated and reheated gently.

Serves 8

Basic recipe from Kay Shaw Nelson, The Scottish-Irish Pub and Hearth Cookbook