I woke up the other day with a feeling I wanted to cook something…PURPLE, so that’s what I did.
(Don’t ask how come…I have no idea.)
Anyway, I’m quite satisfied with the dish that evolved from that drowsy revelation – a comforting and rustic dish based on cabbage and beef, with both slightly sweet and tarty notes….and it was indeed purple!
Being cooked in a slow-cooker, it’s a perfect dish to warm you on those cold winter or fall days with outdoor activities on the schedule!
• 2 lb (1 kg) Beef Chuck, cut in bite size pieces.
• 1 small head of Red Cabbage, cut in half and sliced.
• 3 Red Onions, sliced.
• 2 Apples, slized and de-cored.
• 9 oz (250 g) fresh Cranberries.
• 1 cup (2.5 dl) Beef Broth.
• 1/2 cup (1 – 1 1/2 dl) dried Herbs of choice. (I used a blend of Parsley, Chives, Coriander, Chervil).
• 3 tbsp Balsamic Vinegar.
• Ground White Pepper, to taste.
• Dried Thyme, to taste.
• Sea Salt flakes.
• Extra Virgin Olive Oil.
Break apart the sliced red cabbage into strips, and fill about half of your (6 qt / 5.5 L) slow-cooker with it.
Place the sliced red onions in a layer on top of the cabbage, the apple slices on top of the onion and then the cranberries and dried herbs on top of the apples.
In a skillet, heat up some coconut oil and sear the beef chuck pieces with thyme and white pepper in batches.
Place the seared meat on top of everything in the slow-cooker, pour the beef broth and balsamic vinegar over it all and then let cook on low for 8-9 hours.
Serve layered the same way (cabbage and onions as the base with the apples, cranberries and meat resting on top). Drizzle some olive oil and sprinkle some sea salt over it.