Before you all shout “it’s much too early to think about Christmas”, I agree with you. Except when it comes to cooking. There are things you can prepare to get ahead and things you simply must make weeks, or even months, beforehand.
For me the Christmas/New Year period is not really a time for trying out new recipes. It gets so busy with the house full and lots of comings and goings that I prefer to stick to tried and tested recipes. We all have our traditions and my family is no exception; our Christmas Eve and Christmas Day meals do not vary much from year to year. Then for a few days after that most meals comprise leftovers in some form or other. During the whole Christmas period last year there were never fewer than 5 of us in the house and most days we were 7 or 8 with a maximum of 12 of us sitting round the table for the Christmas turkey. In recent years we’ve also stayed at home on New Year’s Eve instead of going to a party and I’ve cooked a special dinner. One year I splashed out on a whole beef fillet which was so popular it has now become our traditional New Year’s Eve meal.
Last year I told you about my Christmas cake and Christmas pudding and I wrote a post about the Norwegian apple cake we always have on Christmas Eve. In the coming weeks I plan to write up a few more of my Christmas recipes and tell you how I’ve adapted them for Aga cooking. I’m starting with braised red cabbage because it’s a delicious accompaniment to many winter dishes and there’s no reason you shouldn’t cook and enjoy it right now. It also freezes brilliantly: I nearly always do this and then defrost it and zap it in the microwave on the day I plan to serve it. This recipe is based on one by Delia Smith.
Braised Red Cabbage
(Pre-heat conventional oven to 150ºC)
- 1 red cabbage
- 1 cooking apple, peeled, cored and chopped
- 1 onion, chopped
- 1 clove garlic, peeled and finely chopped
- About ¼ of a whole nutmeg, grated
- About ¼ tsp ground cinnammon (optional)
- About ¼ tsp ground cloves (optional)
- 3 tbsp brown sugar
- 3 tbsp red wine vinegar
- 10 g butter
- Salt and pepper
- Remove the outer leaves from the cabbage, quarter it and remove the hard stalk
- Shred each quarter but not too finely
- Place the cabbage in a casserole and mix in the apple, onion, garlic, sugar, salt, pepper, nutmeg and other spices if using.
- Pour over the wine vinegar and dot with the butter
- Cover with a lid and place it in the simmering oven for at least four hours; as ever though, it will come to no harm in your Aga if left for longer than that. (Conventional oven: 1½ to 2 hours.)
- Take it out and give it a stir every now and then. It is done when it is tender