When I think of preserving, my thoughts don’t always lend themselves straight to the freezer which is crazy really as it’s one of today’s modern options for preserving our harvests. This week we have switched on the new (to us) chest freezer that we were given, as we will shortly have the pigs to fill it. It seems to be working fine thankfully, got to love a freebie.
So that got me thinking and when I wandered round the veg plot the other morning I noticed every single red cabbage was doing great and they would need harvesting very soon.
So for my Monday preserve, I decided to trial a Christmas cabbage recipe as those of you who were hear last year know I love red cabbage at Christmas! It freezes amazingly and tastes even better afterward in my opinion.
This new recipe from BBC Good Food which is Spiced red cabbage.
I’ve used 2 heads of cabbage for this recipe as mine came in short of the kilo that it recommended, but not far off. I also used 2 red onions of my own, very satisfying feeling. Don’t the cabbages look pretty?
Method taken from BBC Good Food.
Sweat 2 onions and add the zest of an orange and a cinnamon stick after 5 mins. Give them a minute to fuse and then add the cabbage (shredded and washed), 150ml port and a dash of red wine vinegar. Bring to the boil and then simmer for up to an hour. It looked delicious!
We also dispatched our first Ross Cobb chicken at the weekend which was to see how big it was based on it’s current age (9 weeks). We’re wanting to slow grow them but trial and error as to when they would be ready. Well it surprised both of us, already weighing in as a table ready bird of 1.8kg. I’m really pleased as this is a milestone for us, meaning we will never have to buy shop bought chicken again!
For those who are interested we also did a cockerel, but he will be as tough as old boots I think (weighed in at 3kg, a Rhode Island Red) and we did them using our new area set up specifically for working on the poultry. As this is a preserving post and to avoid upsetting people just looking for preserving info, I’ll post about that in another post later this week.
So our freezers are now starting to fill up nicely for the leaner growing months ahead. We’re one step further onto the path of self sufficiency (long it may be!).