Each week I receive a vegetable box from Beechlawn Farm in Ballinasloe, which includes a mixture of their own farm produce and other imported organic vegetables. Most weeks, it’s not a problem to work my way through the weekly delivery, but the past few weeks have been difficult.
The collection of red and green cabbages in my fridge has been growing steadily, to the point where I now feel the brassicas are giving me the evil eye. I’m afraid to open the fridge door, knowing they’ll be there, ready to ask me when they are going to get the star treatment.
This week was the tipping point when the sixth red cabbage arrived (at least they were small, I thought). Ironically, it was a recipe in my own cookbook that saved me from the cruel eyes of those cabbages. Though we often associate spiced red cabbage with Christmas, I’ve found that it pairs really well with lamb cutlets. Last year’s lambs are now a little older and probably tasting better from being on the hills a little longer.
Lamb cutlets with spiced red cabbage
Quarter your cabbage and thinly slice it. For one cabbage, you need one sliced red onion. Fry both in a pot with a little oil and butter and then add 150ml of red wine and 50ml of red wine vinegar.
When the cabbage starts to soften, add two tablespoons of honey, a teaspoon of ground allspice and a teaspoon of ground ginger. Lower the heat and simmer until the whole lot is soft. You can also add a diced apple and a handful of raisins (or any dried fruit for that manner), if you wish.
For the lamb: Season each cutlet with sea salt. Fry on both side in a very hot frying pan and then add a lump of butter, a crushed garlic clove and a few sprigs of rosemary. Baste the cutlets in the foaming butter for two to three minutes. Remove from the pan and allow them to rest.
The green cabbages are other story, but let’s just say there is a spicy kimchi in the works.
