I’ve been seeing a lot of recipes using quince but rarely find any in stores, so when I saw some the other day I grabbed a couple. Last night I decided to try using quince in a cabbage dish. It was late in the day to be starting a new dish so I used the slow cooker.
Chopped onion, garlic and caraway seeds went into the Crock Pot with unrefined coconut oil. To that I added shredded red cabbage, grated quince, grated jaggery, red wine vinegar and kosher salt. I set it on low and added a little bit of water before going to bed.
In the morning there was still plenty of liquid so I transferred the cabbage to a sauce pan to boil it off at a higher temperature. I also added a few pieces of lime peel which I later removed.
I rolled out a puff pastry sheet and placed thick slices (1.5cm) of Brie in the center. The red cabbage quince mixture went on top of the Brie. After folding over the sides of the pastry dough in a sort of crude braid I brushed it with an egg wash.
It baked in a 400ºF oven for a little more than 20 minutes.
The results were a balance of tartness and sweetness, making it just as much dessert as it is a vegetable dish.