Red Cabbage Castillian Style (Lombarda de Navidad)
Red cabbage has been a popular dish around Christmas time in Spain ever since historical times when cabbage would come in plentiful supply just before the festive season. That’s what made it a typical holiday dish known as lombarda de Navidad.
It’s especially popular in Madrid and Castilla y León, and consists of crunchy cabbage, seasoned with vinegar or wine. Spices such as cinnamon, star anise, or cloves can be added, with apple another great favorite, regardless of the region. The result is a savory and eye-catching appetizer or side dish that compliments pretty much any main dish.
Red Cabbage Castillian Style (Lombarda de Navidad)
In the old days, red cabbage could be found in the markets in late autumn, just before Christmas Eve or Christmas Day, making it a typical holiday dish: lombarda de Navidad. Red cabbage needs an acid ingredient—wine, citrus or vinegar—to keep its vibrant color while cooking. Adding sweet fruit such as raisins or prunes balances the acidity.
Ingredients
- 1 ½-2 pounds red cabbage 600g – 1 kg
- 2 tablespoons olive oil
- ½ cup onion
- 4 prunes pitted and sliced or 50g raisins
- ½ cup white wine
- 1 apple peeled, cored and diced
- 1 cup water
- 1 teaspoon salt
- freshly ground black pepper
Instructions
- Begin preparing the cabbage by coring it and discarding the tough stem. Shred it finely and set aside.
- Pour about 2 tablespoons of olive oil in a pan and sauté the onion for about 3 minutes until softened, then add in the cabbage and sauté it for about 1 minute.
- Next, pour in the wine and stir to mix everything well.
- Then throw in the apple, the prunes, water and season to taste with salt and pepper. Cover the pan and simmer the cabbage. If you prefer a slightly crunchier texture leave it on for 20 minutes. If you like it tender double the time up to 40 minutes.
Serve hot and enjoy!
Notes
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