Rhubarb and red cabbage

Rhubarb adds a touch of tangy sweetness to classic simmered red cabbage. Serve with roast salmon, chicken or pork.

  • 4 t yellow mustard seeds
  • 1¼ c fresh orange juice
  • 1 c sugar
  • 1/3 c water
  • 2 T finely grated orange peel
  • 4 t coriander seeds
  • 1 T caraway seeds
  • 1 T peeled and minced fresh ginger
  • 3 c 2-inch-long ¼-inch-thick matchstick-size strips rhubarb (from about 2-4 stalks rhubarb)
  • 8 c thinly sliced red cabbage (from about ½ medium head)
  • ½ c sherry or red wine vinegar
  • ½ c dry red wine
  • ½ lemon for juice

Stir mustard seeds in small dry skillet over medium heat until they begin to pop, about 3 minutes. Transfer to small bowl; reserve. Do the same with the coriander and caraway seeds. Toast until just starting to become aromatic; be sure not to burn.

Bring orange juice, sugar, water and orange peel to boil in large skillet, stirring until sugar dissolves. Reduce heat to medium; add toasted seeds, and ginger. Simmer until syrupy, 10 minutes. Add rhubarb; reduce heat to medium-low. Cover and simmer until rhubarb is crisp but tender, about 2 minutes. Using a slotted spoon, transfer rhubarb to bowl. Reserve.

Bring syrup in skillet to simmer. Add cabbage, vinegar and wine and bring to a boil. Reduce heat to medium, partially cover and simmer until cabbage is soft and most of the liquid is absorbed, stirring frequently, about 45 minutes. Add rhubarb back to pan and cook until warmed through. Add squeeze of lemon juice if needed to balance flavours, season to taste. Remove from heat. Serve the cabbage with roasted salmon, chicken or pork.

Serves 6-8.