So…I am still determined to use up my leftover cabbage from last week’s coleslaw. This time, it is a lombard and all I can do as I slice is marvel at how beautiful it looks.
This recipe is from Julia Child but in making it, I was thinking of my beautiful mother in law, Charo. Her Christmas dinners involve a wonderful meat dish and this. Everybody looks forward to the meat but in the end, nobody forgets the lombard!
Hers is always going to be better but at least I can try!
1 medium red, white or yellow onion thinly sliced
3 tablespoons butter
2 large cloves garlic, minced
4 cups thinly sliced red cabbage
1/2 teaspoon salt
1 1/2 teaspoons caraway seeds
1 bay leaf
Freshly ground pepper
3 tablespoons red wine vinegar (or 1/2 cup red wine) * I used red wine
Optional: Medium apple, peeled and roughly grated I used the apple
1 tablespoon sugar
1/2 cup water
Freshly minced parsley I omitted the parsley.
In a large, heavy bottomed saucepan, sauté the butter along with the garlic. Shred the cabbage and when the onion is tender, add the cabbage and all the other ingredients except the parsley.
Toss and turn to mix, then cover pan and boil rather hard for about 10 minutes, tossing occasionally and adding a little more water if all gas boiled away before the cabbage is just tender. On the other hand, if liquid has not evaporated entirely, boil hard, uncovered, for a few minutes. Taste and correct seasoning.
Serve with meat or chicken!
Enjoy! Xxxx Natascha
⭐If cooked in advance, set adide uncovered; cover and heat through, tossing, when ready to serve.
Toss with fresh parsley, and turn out on a large vegetable dish.