I know, I know, but I have to share, Dear Reader, I have harvested the largest squash I have ever grown. It is almost three pounds. The Honeybear squash feels more like a pumpkin, it has that heavy hollowness, but you’ll have at least three days to wait, until it has cured, before I carve it. We’re at six squashes harvested for those keeping count. Okay, onto the recipe.
Okay, I’m saying it here to save myself repeating it, I can’t eat this myself, nor have I tested it personally, but in saying that, the person it was made for, who really won’t eat anything they don’t like, had to be pulled away from the pot. They absolutely loved it, they had tried a store bought version that they found hard, this is, according to them, is soft, tender and just cooked perfectly. So there you go, the rest is just my observations. I’ve been cooking long enough to be able to gleam a lot from just reading and cooking a recipe, so you can trust I’ll just tell you the truth and nothing else.
So, the one thing about a dish like this is that it’s greatly affected by the ingredients used. This is an extremely seasonal recipe as it uses fresh Roscoff onions, Golden Sun shallots and, o course, freshly harvested Red Drumhead cabbage. A very kind Dear Reader, from Ma Cuisine Sans Sulfites, was telling me about a raw preparation of the Roscoff onions with vinegar, which made me think about the onion in the recipe, original here, I thought about the sweetness the Roscoff brings and couldn’t but use it, a little shallot to add something extra and there were are. I used a Jazz apple, which is slightly sweet too, this is mostly comprised of many just barely sweet ingredients. The one striking thing is the aroma while t cooks, it’s sweet and so pleasant, though I’m not a fan of cabbage I couldn’t but like it. The vinegar smells mild and just boils into the cabbage, softening it I imagine as the end result is very tender, but not sloppy.
So, there you go. A simple recipe, one I will stand by even if I can’t eat it. Sadly a lot of the red cabbages were ruined by the heat, but as I’ve gotten this recipe from the two I harvested I’m happy enough. I’m using my cured onions and shallots, in various ways, and I’ll have my squash to try out soon. I’ve never eaten the honeybear and I’m curious to see how much will be just seed. As long as it’s carveable I’m happy, you may remember the Golden Nugget squash that resisted a smash into the wall. I also have my completely baffling mystery squash nearing ripeness on the vine. Oh, but the food will be glorious for a time, Dear Reader. The work repays Dear Jack. Take care.
600g Red Cabbage, Cored and Chopped Fine
3 Eating Apples, Cored, Peeled and Chopped into Cubes
1 Medium Roscoff Onion/Yellow Onion Chopped Finely
1 Shallot, Diced
100ml Red Wine Vinegar
45g Light Demerara Sugar
30ml Olive Oil
1 Tsp Cinnamon
1/2 Tsp Nutmeg
2 Tbsp Cranberry Sauce
1. Add the Butter and Olive Oil to a large pot, heat on high until the Butter melts, add Onion and Shallot and reduce heat to a medium-high, cover and cook for ten minutes or until Onions have softened.
2. Add Red Cabbage and Spices and stir to combine, turn heat to high and keep stirring to coat the Cabbage, when glossy stir in the Apples, Light Demerara Sugar and Red Wine Vinegar, reduce heat to medium and cover with a lid. Cook for 30 minutes, stirring occasionally, then stir in the Cranberry Sauce and cook covered for a further 10 minutes.
3. When ready check for taste adding more Cranberry sauce if necessary. If freezing add to containers and place in the freezer when cool. When reheating either defrost in he fridge and heat in a sauce-pan or the microwave, or just defrost in he microwave and reheat.