red cabbage with apples

2016-10-18

I don't buy red cabbage very often.

Some people prepare red cabbage with a lot of salt and nothing sweet. I find that rather harsh-tasting and don’t really like it that way.

Adding some apples—and if you don’t have sweet apples, an extra spoonful of sugar—will make it go down so much better.

This is what you need for 4 servings:

optional:

Pic1: red cabbage with apples

Quarter the red cabbage through the core (Pic2)
Cut away the white core.
Slice the leaves in thin ribbons. (Pic3)
Heat 2 tbsp. olive oil in a 6-qt cooking pot.
Sauté the red cabbage for 15 minutes over medium heat.
Add the apples. Add sugar, S&P to taste.
Optional:
- Add ground cloves and a splash of apple cider vinegar. I didn’t.
Simmer 30-90 minutes, depending on how soft you want the cabbage to be.
I went fairly short because I prefer it with still a bit crunch in the leaves.
Serve and enjoy.

Pic2: red cabbage
Pic3: shredded
Pic4: served with steak, potatoes