The Netherlands, famed for its tulips and canals, also offers a more down-to-earth (quite literally!) delight: pick-your-own farms! And among the glorious bounty you can forage for yourself, one magnificent, jewel-toned superstar stands out: red cabbage.

The Joy of the Purple Harvest

Forget fancy boutiques and crowded malls! There’s a far more rewarding kind of treasure hunt awaiting you in the Dutch countryside. Imagine yourself strolling through vibrant fields, the crisp Dutch air invigorating your senses, as you eye up row upon row of these glorious, deep purple beauties.

There’s something incredibly therapeutic about selecting your very own produce. Whether you’re on a solo mission for culinary inspiration, or wrangling a joyous gaggle of friends and family, the simple act of choosing the perfect, firm head of red cabbage is a mini victory. Kids especially love the tactile experience – getting their hands a little dirty (but not too dirty!) as they help pull these vibrant giants from the earth. It’s a wonderful way to reconnect with where our food comes from, to laugh, chat, and make memories, all while gathering ingredients for a truly farm-to-table feast. Plus, there’s an undeniable satisfaction in knowing that the very cabbage gracing your dinner plate was chosen by you, straight from the soil. Talk about fresh!

Bringing Your Purple Prize Home

Once you’ve got your bounty, gleaming with its natural waxy sheen, the fun truly begins back home! Red cabbage isn’t just a pretty face; it’s a powerhouse of flavour and colour, ready to transform your meals from mundane to magnificent. Beyond its stunning hue, it’s incredibly versatile and packed with vitamins and antioxidants, making it as healthy as it is beautiful. From vibrant salads to hearty stews, its slightly peppery, earthy crunch adds character to any dish.

Here are some delightful ways to unleash your red cabbage’s potential:

Cooking Recipes:

1. Classic Dutch Braised Red Cabbage with Apples

This is a quintessential Dutch dish, perfect for a cozy evening, balancing sweet, sour, and savory notes beautifully.

Ingredients:

  • 1 medium red cabbage, cored and thinly sliced
  • 2 large cooking apples (like Elstar or Goudreinet), peeled, cored, and diced
  • 1 large onion, finely chopped
  • 2 tbsp butter or olive oil
  • 4 tbsp red wine vinegar
  • 2 tbsp brown sugar (or to taste)
  • 2-3 whole cloves
  • 1 bay leaf
  • 1/2 cup vegetable broth or water
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a large, heavy-bottomed pot or Dutch oven, melt the butter or heat the oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
  2. Add the sliced red cabbage to the pot. Stir well to combine with the onions.
  3. Pour in the red wine vinegar and vegetable broth/water. Add the diced apples, brown sugar, whole cloves, and bay leaf. Season generously with salt and pepper.
  4. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 45-60 minutes, or until the cabbage is tender. Stir occasionally to prevent sticking.
  5. Remove the bay leaf and cloves before serving. Taste and adjust seasoning, adding more sugar or vinegar if desired. Serve warm as a hearty side dish to roasted meats or sausages.

2. Roasted Red Cabbage Steaks with Balsamic Glaze

A modern and elegant way to showcase the beauty and flavour of red cabbage, creating tender, caramelized “steaks.”

Ingredients:

  • 1 medium red cabbage, outer leaves removed
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • For the Balsamic Glaze:
    • 1/4 cup balsamic vinegar
    • 1 tbsp honey or maple syrup

Instructions:

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Carefully cut the red cabbage into 1-inch thick “steaks” or rounds. Try to keep the core intact for each slice, as it will help hold the “steak” together.
  3. Arrange the cabbage steaks in a single layer on the prepared baking sheet. Drizzle both sides generously with olive oil and season with salt and pepper.
  4. Roast for 20-25 minutes, flipping halfway through, until the edges are tender and slightly caramelized.
  5. While the cabbage roasts, prepare the balsamic glaze: In a small saucepan, combine the balsamic vinegar and honey/maple syrup. Bring to a simmer over medium-low heat and cook for 5-7 minutes, stirring occasionally, until the mixture has thickened slightly to a syrupy consistency. Be careful not to let it burn.
  6. Once the cabbage steaks are roasted, remove them from the oven. Drizzle generously with the balsamic glaze before serving. These make a fantastic side dish or even a light main course with a dollop of goat cheese.

Cocktail Recipe:

The Crimson Cabbage Fizz

Yes, even red cabbage can make a surprising (and stunningly colourful!) appearance in a cocktail! Its vibrant juice provides an incredible hue and a subtle earthy note, beautifully balanced with gin and citrus.

Ingredients:

  • 2 oz (60ml) gin (a botanical gin works wonderfully)
  • 1 oz (30ml) fresh lemon juice
  • 0.75 oz (22ml) simple syrup (1:1 sugar:water)
  • 0.5 oz (15ml) fresh red cabbage juice*
  • Soda water, to top
  • Garnish: Lemon twist or a sprig of mint

Instructions:

  1. To make red cabbage juice: Blend a small handful of chopped raw red cabbage with about 1/4 cup of water in a blender until smooth. Strain through a fine-mesh sieve or cheesecloth, pressing out all the liquid. You’ll only need a small amount for the cocktail.
  2. In a shaker, combine the gin, lemon juice, simple syrup, and red cabbage juice.
  3. Fill the shaker with ice and shake vigorously for 15-20 seconds until well chilled.
  4. Strain the mixture into a highball glass filled with fresh ice.
  5. Top with soda water and garnish with a lemon twist or mint. Enjoy this surprisingly refreshing and visually spectacular conversation-starter!

So, next time you’re in the Netherlands, don’t just admire the windmills – get out there and pick yourself some beautiful, versatile red cabbage. You’ll be harvesting not just a vegetable, but a whole lot of delicious fun and vibrant memories!