There is no one definitive recipe for beekeeper's cabbage. However, many recipes call for cabbage to be sautéed in butter or olive oil with onions, garlic, and other seasonings. Sometimes bacon or ham is added to the dish.
Cut cabbage into quarters.
Remove and discard the tough central stalk.
Shred the cabbage and put it into a large mixing bowl.
Peel and finelychop the onion and add it to the cabbage.
Cut the parsnip and apple intosmall pieces, peeling them first if you wish, and add them to the bowl.
Drizzle on the honey.
Add a good seasoning of salt and pepper and scant1/2 teaspoon caraway seeds.
Sprinkle on the vinegar , use 3 tablespoons ifthe apple you are using is the dessert variety, just 2 tablespoons if it isa cooking apple.
Mix everything together well using your hands a littlemessy, but spoons are not as effective then pile the mixture into abuttered casserole.
Lay a sheet of thickly buttered greaseproof paperdirectly on top of the vegetables and cover the casserole with a wellfitting lid to prevent drying out.
Cook at 300 F (150 C) gas mark 2 for about 2-1/2 hours until thevegetables are beautifully tender, if possible stir the mixture once ortwice as it cooks.
Remove the greaseproof paper and check seasoningimmediately before serving.
Serve the vegetable mixture just as it is, ortop at the last minute with 1/4 pint cold creamy yoghurt or soured creaminto which you have stirred a few bruised and lightly crushed carawayseeds.
Or hand round the bowl of flavoured cream separately, so that thosewho want it can help themselves.
Source: Philippa Davenport in Country Living (British), May 1987.
Typedfor you by Karen Mintzias .
Ingredients
Directions
Cut cabbage into quarters.
Remove and discard the tough central stalk.
Shred the cabbage and put it into a large mixing bowl.
Peel and finelychop the onion and add it to the cabbage.
Cut the parsnip and apple intosmall pieces, peeling them first if you wish, and add them to the bowl.
Drizzle on the honey.
Add a good seasoning of salt and pepper and scant1/2 teaspoon caraway seeds.
Sprinkle on the vinegar , use 3 tablespoons ifthe apple you are using is the dessert variety, just 2 tablespoons if it isa cooking apple.
Mix everything together well using your hands a littlemessy, but spoons are not as effective then pile the mixture into abuttered casserole.
Lay a sheet of thickly buttered greaseproof paperdirectly on top of the vegetables and cover the casserole with a wellfitting lid to prevent drying out.
Cook at 300 F (150 C) gas mark 2 for about 2-1/2 hours until thevegetables are beautifully tender, if possible stir the mixture once ortwice as it cooks.
Remove the greaseproof paper and check seasoningimmediately before serving.
Serve the vegetable mixture just as it is, ortop at the last minute with 1/4 pint cold creamy yoghurt or soured creaminto which you have stirred a few bruised and lightly crushed carawayseeds.
Or hand round the bowl of flavoured cream separately, so that thosewho want it can help themselves.
Source: Philippa Davenport in Country Living (British), May 1987.
Typedfor you by Karen Mintzias .
