Growing up, my Mother prepared a lot of cabbage. Stuffed (Galumpki), slaw and soup to name a few. I’m not sure if it was a result of her Polish heritage or that it is a hearty and economical vegetable but it was often on our table.
Farmers’ Markets are overflowing with cruciferous vegetables this time of year. Cabbage, both green and red, broccoli and cauliflower are abundant. On Thursday I noticed the first romanesco , a vibrant Dr. Suess looking vegetable.
Red cabbage is a nutritional powerhouse. This dish is super simple to prepare. It pairs well with roasted pork or chicken and adds a pop of color to a rather neutral palette on the Thanksgiving table. It can be prepared ahead of time and be served at room temperature.
First, measure out the dry and wet ingredients. Then cut the red cabbage in half, remove core (the white triangular piece in the middle) and slice thinly. Do the same with the apples
Ingredients prepped and ready for the stovetop. In a medium stock pot or other high-sided pot add all ingredients and set over a low flame. Cover and cook for 30 minutes, stirring every 10 minutes or so. Remove from heat and allow to cool. Can be served warm or at room temperature.
- 1 pound shredded red cabbage (about 1 medium)
- 2 tart apples (I used fuji)
- 1/2 cup water
- 1/4 cup red wine vinegar
- 1/3 cup sugar
- 1 1/4 teaspoons salt
- 4 whole cloves
- 3 tablespoons butter
- START BY PREPPING ALL OF YOUR INGREDIENTS-
- Measure out water, vinegar, sugar, salt, cloves and butter and set aside
- Cut red cabbage in half, remove core and slice thinly
- Peel, core and thinly slice apples then...
- Place all ingredients into a medium size pot and cover with lid- turn heat to low.
- Cook for 30 minutes, stirring every 10 minutes or so
- Turn off heat and allow to cool.
- Enjoy warm or at room temperature.