Red Cabbage with Apple

Polish Red Cabbage with Apple Recipe - Vegetarian

Region / culture: Poland | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 6 |

Vegetarian diet

Introduction

Red cabbage with apple is a delicious and colorful side dish that combines the sweetness of apples with the tanginess of red cabbage. This dish is perfect for the fall and winter months when both red cabbage and apples are in season.

History

Red cabbage with apple is a traditional German dish that has been enjoyed for generations. It is often served as a side dish with pork or sausages, but it can also be enjoyed on its own as a light and healthy meal.

Ingredients

1 head of red cabbage
3 tart apples, pared, cored, quartered, and sliced (I prefer granny smith apples)
6 tbsp of sucanat (or brown sugar)
6 tbsp of red wine vinegar
1 tbsp of soy margarine or margarine (or butter)
0.5 tsp of pepper

How to prepare

Trim the outer leaves from the cabbage. Cut the cabbage into fourths and remove the inner core. Slice the cabbage thinly.
Add enough water to cover the bottom of a large saucepan or Dutch oven by about 1 inch. Cover the pan and bring the water to a boil.
Add the cabbage to the pan. Cover the pan again and return the water to a boil. Then, lower the heat and simmer the cabbage, covered, stirring occasionally, until it is tender. This should take about 30 minutes.
Add the apples to the kettle and cook for an additional 10 minutes.
If there is any excess liquid in the pan, drain it.
Stir in the vinegar, butter, brown sugar, and pepper.
Mix the ingredients until they are well blended. Serve the dish.

Variations

Add a sprinkle of caraway seeds for a more traditional German flavor.
Substitute the brown sugar with maple syrup for a sweeter taste.
Add a splash of apple cider vinegar for extra tanginess.

Cooking Tips & Tricks

Be sure to slice the cabbage thinly to ensure that it cooks evenly.

- Adding a splash of red wine vinegar helps to balance out the sweetness of the apples and brown sugar.

- For a richer flavor, you can sauté the cabbage and apples in bacon fat instead of butter.

Serving Suggestions

Red cabbage with apple pairs well with roasted pork, grilled sausages, or roasted chicken. It can also be enjoyed on its own as a light and healthy meal.

Cooking Techniques

Be sure to simmer the cabbage and apples covered to retain their moisture and flavor.

- Stir the ingredients occasionally to ensure even cooking.

Ingredient Substitutions

You can use green cabbage instead of red cabbage if desired.

- Honey or maple syrup can be used as a substitute for brown sugar.

Make Ahead Tips

Red cabbage with apple can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve red cabbage with apple in a decorative serving dish garnished with fresh parsley or chives for a pop of color.

Pairing Recommendations

Red cabbage with apple pairs well with a glass of Riesling or a crisp apple cider.

Storage and Reheating Instructions

Store any leftovers of red cabbage with apple in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of red cabbage with apple contains approximately 150 calories.

Carbohydrates

Each serving of red cabbage with apple contains approximately 25 grams of carbohydrates.

Fats

Each serving of red cabbage with apple contains approximately 3 grams of fat.

Proteins

Each serving of red cabbage with apple contains approximately 1 gram of protein.

Vitamins and minerals

Red cabbage is a good source of vitamin C, vitamin K, and fiber. Apples are rich in vitamin C and dietary fiber.

Alergens

This recipe contains butter, which may be a potential allergen for some individuals.

Summary

Red cabbage with apple is a nutritious and low-calorie dish that is rich in vitamins and minerals.

Summary

Red cabbage with apple is a delicious and nutritious side dish that is perfect for the fall and winter months. With its vibrant colors and sweet and tangy flavors, it is sure to be a hit at your next meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a rainy day in the small village where I grew up, and my neighbor Mrs. Jenkins had invited me over for tea. As I entered her cozy kitchen, the aroma of spices and apples filled the air. Mrs. Jenkins was busy chopping red cabbage and apples, her hands moving with practiced ease.

I watched in fascination as she combined the ingredients in a large pot, adding a splash of vinegar and a sprinkle of sugar. The colors of the cabbage and apples melded together beautifully, creating a dish that looked almost too pretty to eat. Mrs. Jenkins explained that this was her famous Red Cabbage with Apple recipe, passed down from her mother and grandmother before her.

As we sat down to enjoy the dish, I took my first bite and was instantly hooked. The sweet and tangy flavors danced on my tongue, and I knew I had to learn how to make it myself. Mrs. Jenkins graciously shared her recipe with me, and I made a mental note to replicate it in my own kitchen.

Over the years, I perfected the recipe for Red Cabbage with Apple, adding my own twist with a hint of cinnamon and cloves. I served it at family gatherings and dinner parties, always receiving rave reviews from my guests. The dish became a staple in my repertoire, a symbol of tradition and comfort.

One day, while attending a cooking class in the city, I met a chef who had traveled the world in search of new recipes and flavors. Intrigued by my Red Cabbage with Apple dish, he invited me to join him on a culinary journey to discover the origins of the recipe.

Our first stop was a quaint village in Germany, where we met an elderly woman who had been making Red Cabbage with Apple for decades. She welcomed us into her home with open arms, eager to share her knowledge and passion for cooking.

As we watched her prepare the dish, I was reminded of Mrs. Jenkins and the way she had taught me the recipe with such care and patience. The elderly woman explained that Red Cabbage with Apple was a traditional German dish, often served during special occasions and holidays.

She shared stories of her childhood, when she would help her mother and grandmother in the kitchen, learning the secrets of cooking from generations past. The recipe had been passed down through the years, each family adding their own touch to make it their own.

Our next stop was a bustling market in France, where we sampled different variations of Red Cabbage with Apple from various vendors. Each version had its own unique twist, reflecting the diversity and creativity of French cuisine.

I realized then that recipes were not static entities, but living, breathing creations that evolved over time and place. The dish I had once thought of as Mrs. Jenkins' recipe was actually a part of a larger culinary tapestry, woven together by the hands and hearts of countless cooks and chefs.

As we traveled from country to country, I collected new recipes and techniques, incorporating them into my own cooking repertoire. I learned to appreciate the beauty of diversity and the power of food to bring people together, regardless of language or culture.

In the end, it wasn't just about the ingredients or the method of preparation. It was about the stories and memories that each recipe held, the connections it forged between past and present, old and young.

And so, whenever I make Red Cabbage with Apple in my kitchen, I am reminded of the journey that brought me here, the people who taught me along the way, and the joy of sharing a meal with those I love. It is a dish that transcends borders and time, a reflection of the universal language of food and the enduring legacy of tradition.

As I sit down to enjoy a steaming bowl of Red Cabbage with Apple, I raise my glass in a silent toast to Mrs. Jenkins, the elderly woman from Germany, the vendors in France, and all the cooks and chefs who have inspired me on this culinary adventure. And I am grateful for the gift of sharing their stories through the simple act of cooking.