Following my intuition rather than a recipe I broke my red cabbage routine. The original recipe contains apples and onions which gave the distinct savoury-sweet flavour.
This time I used dry golden figs and cooked chestnuts to add sweetness and body. I was happy to find that the cabbage was no longer merely a side dish but had been transformed into a filling meal.
Red Cabbage with Figs and Chestnuts
2 tbs butter
1/2 head of red cabbage, thinly sliced
4 dry figs, thinly sliced
100g cooked chestnuts, minced
5 splashes of Tabasco sauce
1 tbs balsamic vinegar
1 tbs paprika powder
1 ts thyme
2 cups of water
salt and pepper to taste
fresh greens to decorate
Melt the butter in a large pot over medium heat. Add the cabbage and braise until slightly wilted, about 5 minutes. Add the figs and the chestnuts and stir. Add Tabasco, vinegar, paprika, thyme, salt and pepper and stir again to coat evenly.
Add 2 cups of water.
Now reduce the heat to medium-low, cover and simmer until the cabbage is tender. It takes about 30 minutes, but have a look from time to time and stir. Season to taste with salt and pepper. Decorate with fresh greens. Enjoy!