The snow peas are still popping out, the last cos lettuce went into a Caesar salad last week, and I've just picked the last red cabbage. Ten of them sat in the front row of the vegetable garden, a straight line of perfect round purple balls wearing large bluish outer leaf collars, like Elizabethan royalty sitting up at a long table. We gave some away and ate the rest. Much went into salads; I cubed some of it and boiled it and served it on platters of gado gado and similar hot-and-cold dishes featuring peanut or chili sauce variants. The leaves are densely packed and they stay together well when cubed. Of course, you can just boil the stuff and eat it in the ordinary way. Or try this:
Red cabbage and onions.
There's a million variations on this dish, but this version was easy and good.
In a heavy pan, fry a couple of chopped medium size onions in ghee. Cut a red cabbage in two. Shred one half and add it to the pan. Stir gently to coat in ghee, then turn heat way down and add a dash of red wine vinegar, half-to-one cup of apple juice and a pinch of salt and pepper. (Vary the fluid according to the size of your cabbage.) Cook 30 minutes, stirring occasionally, reducing a little. When done, top with sour cream and serve alongside pork sausage and plain boiled potatoes. And cold beer.