Looking back to my mothers favourite dish is one steeped in Spanish tradition.
When I arrive at Malaga Airport my mind sets off knowing that my mother will make my favourite dish ready for me soon as I walk through the door.
There’s nothing more delightful that sinking your teeth into one of these so what better way to layout the recipe as my mother make it.
Red cabbage is a winter dish that is served on New Year’s Eve in Malaga. The ingredients are fresh and organically grown in Andalucia for that special taste.
The sweet-and-sour flavor goes well with game and roast pork. It is sometimes made with apples only and no raisins and pine nuts, sometimes with no apples and with raisins and pine nuts. Cook it in a large casserole or pot with a tight-fitting lid.
- 1 red cabbage (about 2 pounds)
- 4½ tablespoons olive oil
- ½ cup water
- 2 garlic cloves, crushed or finely chopped
- 2 Golden Delicious or other dessert apples, peeled, cored, and chopped into ½-inch pieces
- ¼ cup raisins, soaked in water for 20 minutes and drained
- 5 tablespoons red or white wine vinegar or cider vinegar
- 2 tablespoons sugar, or to taste
- Salt and pepper
- ¼ cup pine nuts
- Remove the tough outer leaves and cut the cabbage into quarters through the core. Cut away the hard core, and shred the cabbage.
- Put the cabbage in a large casserole or pot, add 4 tablespoons of the oil, the water, garlic, apples, raisins, vinegar, sugar, and salt and pepper to taste, and mix well. Cover, bring to a simmer and steam over very low heat for 45 to 60 minutes, stirring and turning over the cabbage every so often, until it is very soft.
- Meanwhile, fry the pine nuts in the remaining ½ tablespoon of oil in a small skillet, stirring, until they just begin to color.
- Stir the pine nuts into the cabbage and serve hot.
• Fry a chopped onion in the oil before you put in the pine nuts.
• Add ½ teaspoon cloves and ½ teaspoon cinnamon along with the salt and pepper.
• Use red wine instead of the water.
• Sauté ¼ pound bacon, cut into small pieces, in the oil before you put in the pine nuts.