In honor of St. Patrick’s Day, Organic Authority is pleased to feature several recipes from top U.S. and Irish chefs. This week, we hooked up with Chef Catherine Fulvio, proprietor of the four-star Ballyknocken House & Cookery School in Wicklow, Ireland, who graciously agreed to provide her recipe for Mildly Spicy Red Cabbage. The seven-bedroom guesthouse, restaurant and school share the grounds with herb and fruit gardens, and Chef Fulvio cooks with local beef and lamb.
When shopping for organic food, add cabbage to your grocery cart. It’s high in fiber and vitamin C, while low in calories and sodium. As with other cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, kale), eating cabbage helps protect you against cancer.
Mildly Spicy Red Cabbage
4 oz. butter
5 slices rindless bacon, chopped
3¼ lb. red cabbage (about 1½ to 2 cabbages)
4 Granny Smith apples, peeled, cored and sliced
4 oz. seedless raisins
Zest of 1 small orange
1 cup + 2 tablespoons light brown sugar
2 cinnamon sticks
1/2 pint red wine
3 tablespoons red wine vinegar
- In a heavy-based pan, melt the butter over a high heat. Add the bacon and fry for 4–5 minutes, until just beginning to color. Remove from heat.
- Halve the cabbage. Remove and discard the core, and then thinly slice. Layer a quarter of the cabbage in the base of the heavy-based pan. Cover with a quarter of the apples, a quarter of the raisins, some of the orange zest and some of the sugar. Continue layering until all ingredients are used, seasoning each layer well. Push the cinnamon sticks into the cabbage.
- Place the pan over a high heat. Pour in the wine and vinegar. Bring to a boil, and cook for 3–4 minutes.
- Cover the pan with a tight-fitting lid. Reduce the heat to as low as possible, and cook for about 1½ hours, or until tender. Do not lift the lid or stir. Ensure that the lid is sealed well, but check the liquid level every 20 minutes; top with water, if needed.