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Meatloaf is a dish of ground meat that has been combined with other ingredients, formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. The cooked meatloaf can be sliced like a loaf of bread to make individual portions. It can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in bread crumbs and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, cheeses, or vegetables.
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Subscribe(#5672506) German Red Cabbage
Posted by Jools on 6 Mar 2025 at 1:15PM
This is based on a recipe my mum used to use. She added an apple, but I prefer it without and use cider vinegar instead.
I love this with a roast, especially with roast beef.
Red cabbage changes colour based on the acidity content, so vinegar is essential to keep the deep purple colour.
This recipe is based on a smallish 1kg / 2 lb cabbage, adjust ingredients if using a larger cabbage.
Ingredients
1 red cabbage, (also called purple cabbage)
1 small onion, finely chopped
2-3 floz cider vinegar, wine vinegar can be used if adding apple
1 tblsp balsamic vinegar
2 oz brown sugar
3-4 cloves
1 small cooking apple (optional), finely chopped or shredded
1 tblsp virgin olive oil
salt & pepper to taste
dash of Worcester sauce
a little water
Method
Remove the outer leaves from the cabbage and cut into quarters. remove and discard the inner core stalk (I used to call these pine trees as a kid).
sliced and chop the cabbage into roughly 1/4" pieces.
Heat the olive oil in a large pan and add the onion and Worcester sauce. Saute gently until the onion softens.
Add the sugar, vinegars, seasoning, cloves and about 2 floz of water, stirring until the sugar dissolves.
Add the cabbage (and apple is using) and mix well.
Reduce the heat, cover pan and simmer gently for about an hour until cabbage is tender. Keep an eye on the pan and add more water if need to ensure the cabbage doesn't burn.
You can adjust the amount of sugar to your personal taste.
Can be kept in the fridge for 2-3 days and also freezes well.
I love this with a roast, especially with roast beef.
Red cabbage changes colour based on the acidity content, so vinegar is essential to keep the deep purple colour.
This recipe is based on a smallish 1kg / 2 lb cabbage, adjust ingredients if using a larger cabbage.
Ingredients
1 red cabbage, (also called purple cabbage)
1 small onion, finely chopped
2-3 floz cider vinegar, wine vinegar can be used if adding apple
1 tblsp balsamic vinegar
2 oz brown sugar
3-4 cloves
1 small cooking apple (optional), finely chopped or shredded
1 tblsp virgin olive oil
salt & pepper to taste
dash of Worcester sauce
a little water
Method
Remove the outer leaves from the cabbage and cut into quarters. remove and discard the inner core stalk (I used to call these pine trees as a kid).
sliced and chop the cabbage into roughly 1/4" pieces.
Heat the olive oil in a large pan and add the onion and Worcester sauce. Saute gently until the onion softens.
Add the sugar, vinegars, seasoning, cloves and about 2 floz of water, stirring until the sugar dissolves.
Add the cabbage (and apple is using) and mix well.
Reduce the heat, cover pan and simmer gently for about an hour until cabbage is tender. Keep an eye on the pan and add more water if need to ensure the cabbage doesn't burn.
You can adjust the amount of sugar to your personal taste.
Can be kept in the fridge for 2-3 days and also freezes well.
| Subject | Posted By | Date & Time | |
|---|---|---|---|
| 5672511 | Re: German Red Cabbage | JGY | 6 Mar 2025 1:45PM |
| 5672506 | German Red Cabbage | Jools | 6 Mar 2025 1:15PM |