So…something strange has happened. I’ve mentioned multiple times on here just how much I am addicted to (and love) my morning coffee. But since I had gastro a few weeks ago, I have been right off it and I haven’t been having (or needing) a coffee in the morning. I have had one during the day if we have been out somewhere where we can get a good coffee (like at Pasar Bella) but I haven’t had one in the morning for a few weeks now. The thought of one in the morning is so unappealing and was even making me feel a little queasy right after I had gastro (and no, before you ask, I’m not baking any ‘special buns’ in my oven that might turn me off coffee – if you know what I mean) I have been having a black tea with milk though, so I’m still getting a bit of caffeine there.
So that’s my updated coffee situation, which I’m sure will surprise those close to me who know how much I used to love coffee. Funnily enough, this story has absolutely nothing with today’s recipe :)
This week in my simple vegetable sides series, I have a delicious side to pair with pork. This red cabbage with fennel and cherries is so quick and easy to make and it is absolutely fantastic paired with a pork chop or some other form of porky goodness.
It’s got butter in it so it must be good :)
You will need 250g of finely sliced red cabbage for this recipe. That’s about half of a medium sized red cabbage once the outer layers and core have been removed.
I used dried cherries for this which are easily accessible in Singapore. Alternatively, dried cranberries would also be great.
Cook the cabbage until it is mostly cooked through but still has some bite to it. Doing this will make it taste the best but it will also ensure that most of it’s vibrant colour is retained instead of going grey.
You don’t have to have this with pork of course. It also pairs well with other meats.
Red Cabbage with Fennel and Cherries
Ingredients – Serves 2-3 as a side
- ¼ tsp of whole fennel seeds
- 2 tsp of olive oil
- 1 tsp of butter
- 250g of red cabbage, finely sliced. That is about ½ a medium sized red cabbage
- 2 tbs of dried cherries
- 1 tsp of red wine vinegar
- Heat a medium sized saucepan over medium heat. Toast the fennel in the dry saucepan for about 1 minute, or until it becomes fragrant. Transfer to a mortar and pestle and bash and break up the seeds slightly.
- Return the saucepan to the stove top and reduce the heat to a medium low heat.
- Heat the butter and oil in the saucepan and once it’s hot, add the cabbage and cherries and cook, stirring until the cabbage starts to wilt and cook. This should take about 2 minutes.
- Deglaze the saucepan with the vinegar and add the crushed fennel back into the pan. Cook for another minute or so until the cabbage is mostly cooked through but still has a bit of bite to it and is still bright in colour.
- Best served hot as soon as it’s been made. Delicious with pork.