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From Annette's kitchen – February

11 February 2019

This month, publicist Annette van Ruitenburg presents a delectable vegetarian recipe for red cabbage with peppers and Texel cranberries.

Red cabbage with Texel cranberries

This dish gets its mild heat from the addition of pink chilli peppers. The cranberries and apple impart a fresh, slightly bitter flavour to the cabbage.

You can buy red cabbage at one of Texel's various roadside stands. It can also be purchased at the Novalishoeve.

Many people are unaware that you can also get cranberries on the island. The island has been home to test plots since 2011, and cranberries, chutney and jam can be purchased at Landgoed de Bonte Belevenis.

Ingredients

1 small red cabbage (about 600 grams)
1 half teaspoon salt
2 tablespoons cane sugar
1 golden rennet (‘goudreinet’) apple
200 grams cranberries
1 teaspoon pink chilli peppers
finely chopped, chilli pepper with seeds removed (optional)
few sprigs of thyme

Begin by removing the outer leaves of the cabbage. Cut it in quarters and remove the core. Cut the cabbage in thin slices; a mandoline slicer comes in handy for this.

Put the cabbage and salt in a pan and cover with water. Bring to a boil. Reduce heat and add the cranberries, apple, pink chilli peppers, and sugar. Simmer on very low heat for half an hour or so, then finish by garnishing with thyme.

Enjoy your meal!

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