By now we’re moving with big steps towards Christmastime and with the already frosty weather, Christmas planning is under way. That includes, of course, the Christmas feast. Red cabbage is a must in every of our Christmas meals, as it’s just such a wonderful and delicious side dish. Of course it’s also great served to any other festive autumn meal, like Thanksgiving or Advent Sundays. The main season for this beautiful red and purple cabbage is during fall and winter and it’s usually easily available in this time. Nutritionally, red cabbage has also so much to offer. It not only contains lots of Vitamin C and minerals, but also loads of fibre. Even just eaten raw, it tastes great as an addition to a raw veggie salad. Red cabbage can be kept for several weeks in the fridge. Just be careful if you want to make use of the whole amount of Vitamin C. That tends to go down the longer it is stored.
This recipe for red apple-cabbage is easily prepared, seasoned with fragrant “christmassy” spices, and adding some apples gives it that nice sweet and sour taste. It goes great with dumplings, spaetzle or potatoes. Enjoy this beautiful season ahead!
- 1 red cabbage head (800-900g)
- 2 tbsp olive oil
- 1 cinnamon stick
- 10 -12 cloves
- 2 large apples, peeled and cubed
- 3 tbsp apple-cider vinegar
- 2 tbsp coconut blossom sugar
- 1 tsp ground cinnamon
- salt and black pepper
Cut the cabbage in halves and cut each into fine strips.
Heat olive oil in a large pot. I like to use a cast-iron pot for this, but any pot will do. Add the cloves and cinnamon stick and fry for a minute. Add the cabbage strips and all other ingredients. Mix well and cover the pot.
Let simmer on medium heat for about 45 minutes. Keep stirring the cabbage in between. The cabbage is done when soft.