Mediterranean Savor: Purple broth.

The aroma of the cooked red cabbage brings me back memories of my grandmother´s house; it was one of the typical dishes on the party days during the winter. She was cooking it alone and adding a drizzle of vinegar to brighten the color; the red cabbage was the winter salad to accompany other dishes. 

And when it was served at the table, every year, my elders was always making the same comment: ”the red cabbage is delicious”, or what my father said: “it is like the one at great-grandparents´ house. 

My great-grandfather, Crispiniano, came from Salamanca (in the region of Castile and León in Spain), and he liked it very much the same as other dishes; that´s why many gastronomic traditions of that area were preserved in my family. 

Today, to keep a tradition of my family alive, I prepare the red cabbage broth: 

• Cover the bottom of the saucepan (with capacity for 3 liters) with extra virgin olive oil and heat; 
• chop an onion finely to sauté in hot oil;
• chop some cloves garlic finely and add; stir and let sauté without becoming browned;
• chop the potatoes and when the onion is softened (transparent), add and stir;
• sauté all the ingredients for a few minutes. 
• Add the red cabbage, previously washed and shredded (I usually buy red cabbage in shreds; this makes easier enough the preparation for the dish), stir and sauté some minutes.
• Fill the saucepan with water, cover and heat on a high heat; when it comes to a boil, add a dried chili pepper (optional, or more) and sea salt to taste. Reduce heat and let simmer. 
• When all the ingredients are well cooked, add a few drops of balsamic vinegar of Modena or another kind of vinegar (the amount is to taste); so, we give to the broth a special touch and, besides, the color of the red cabbage is brightened. 
• In a skillet sauté some shreds of the red cabbage, which we have set aside previously, to garnish the broth just before serving. 

Ingredients: 1 kg potatoes; 400 g  red cabbage  (picked over and shredded); 1 large onion; 4 cloves garlic: 1 dried  chili pepper ;  extra virgin olive oil ; Balsamic  vinegar  of Modena; sea salt (to taste). Whole grain bread to accompany the broth.