Monday, July 25, 2011

Red Cabbage (lightly sweet)

As is often the case with my recipes, our co-op provided the challenge when they delivered a lovely head of organic red cabbage. I had eaten red cabbage and liked it, and even bought it in jars, but I hadn't cooked it from scratch. I could imagine it all going horribly wrong, but I finally jumped in and cooked it. When it turned out the way that I hoped, and Dear Hubby actually really liked it (even though he says he is not a fan of cabbage), I was ecstatic. Since our cupboards were bare of organic wine, I used apple juice for a mildly sweet cabbage. Hubby carried leftovers for his lunch, and he didn't reheat the cabbage, saying that it was really good cold. As always, feel free to tweak the amount of sugar or spice or vinegar, omit onions, etc. Make it something that you will really enjoy.

Red cabbage with biscuits and chicken. 
1 head of red cabbage (shredded)
1 small onion (finely sliced)
1 apple (peeled, cored & cubed)
1 cup apple juice (preferably unsweetened, unfiltered & organic)
1 cup water
1 tsp salt
1 bay leaf
1/8 tsp ginger
¼ tsp clove
¼ tsp allspice
2 Tbsp balsamic vinegar
2 Tbsp sugar
2 Tbsp butter

Combine all ingredients (except the butter) in a pot and start a good simmer, then turn down the heat and cover.
Stir periodically, until the cabbage is wilted and soft, but not lifeless mush (I cooked mine on very low for app 1½ hours).
Stir in butter and serve.

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