Cabbage with Ginger (Irish)

There has been a thriving spice trade in Ireland since at least the early sixteenth century, and probably earlier. (Recipes for curry powder and for fish and meat pickled with spices appear in seventeenth-century Irish recipe manuscripts.) Ginger somehow came to be particularly associated with Michaelmas, September 29, perhaps because it was a popular remedy for many illnesses, and St. Michael the Archangel, whom the feast honors, is the patron saint of healers. This recipe comes from Brocka on the Water in Ballinderry, County Tipperary.

1 cup red wine vinegar
1 cup sugar
1 small head red cabbage, cored and thinly sliced
1 (1-1½") piece fresh ginger, peeled and minced (2.5-4 cm)
2 cloves garlic, minced
sea salt
black pepper, freshly ground

Combine the vinegar, sugar, cabbage, ginger, and garlic in a medium nonreactive pot. Season to taste with salt and pepper.

Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, for about 40-45 minutes, or until the liquid is reduced to a syrup and the cabbage is soft.

Serve warm or cold.

Makes 6 servings.