Simple, fruity red cabbage
Thinking about Christmas always brings us to dumplings, stuffed soy steaks and red cabbage. And the most important question, why we never prepare red cabbage besides Christmas. Big mistake!
Preparing red cabbage is very easy. Plan enough time for cooking the red cabbage, cause this can take up to 120 minutes. And please, don't forget to use cloves, bay leaves, and redcurrant jelly. It's super important for the different (and typical) flavors. You can prepare the red cabbage in the morning and heat it again in the evening.
Simple Red Cabbage with Apple
- 500 g (17.5 oz) red cabbage
- 2 onions
- 1 apple
- 3 tbsp white wine vinegar
- 2 tbsp sugar
- 2 tbsp red currant jelly
- 1 bay leaf
- 2 cloves
- vegetable oil for frying
Remove the stalk of the red cabbage and any dried out outer leaves, then thinly slice the red cabbage. The finer the red cabbage strips are cut, the faster they will cook later. Peel and finely dice the onions. Wash and core the apple, then also cut it into small dices.
Heat vegetable oil in a pot over medium heat. Start by frying the onion until translucent. Add red cabbage and keep frying for approx. 5 minutes.
Add white wine vinegar, sugar, red currant jelly, bay leaf, and cloves to the pot. Let the cabbage simmer for approx. 30 minutes over low heat, stirring from time to time.
Tip: You can use spice bags which will help later to remove the spices pretty easily instead of looking for them in cabbage chaos.
- Add the diced apple and keep cooking the cabbage for approx. 30-60 minutes. The red cabbage should be softened, but still keep a slight bite. Season with salt and pepper to taste – and don't forget to remove cloves and bay leaf before serving.