Red Cabbage Alsatian-Style
Published December 27, 1988
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
1 medium-size red cabbage, about 1 ½ pounds
2 tablespoons vegetable or corn oil
1 cup chopped onions
¼ teaspoon ground cloves
¼ teaspoon ground cumin
1 cup cored, peeled, chopped apple
1 tablespoon red-wine vinegar
2 tablespoons brown sugar
¼ cup fresh or canned chicken broth or water
Salt and freshly ground pepper to taste
2 tablespoons butter
Nutritional analysis per serving (4 to 6 servings)
17 grams carbs; 10 milligrams cholesterol; 145 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 3 grams fiber; 434 milligrams sodium; 2 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pull off and discard any blemished outer leaves of the cabbage, and remove the core. Shred the cabbage finely.
- Step 2
Heat the oil in a heavy skillet. Add the onions and cook, stirring, until wilted. Add the cabbage, cloves, cumin, apple, vinegar, sugar and broth. Add salt and pepper. Blend well. Bring to a boil. Cover and simmer for 25 minutes, stirring often. Stir in the butter and serve.
Private Notes
Comments
Try throwing in a handful or two of dried cranberries at the end, after it is cooked and resting on a simmer plate on very low heat.
replace some of the sugar with honey and add some red wine to the onions and cabbage and let reduce the wine
replace some of the sugar with honey and add some red wine to the onions and cabbage and let reduce the wine
This is yummy. Served this in soup bowls with mixed greens in the bottom (stay with me here) dressed with a bit of vinaigrette, then spaetzle noodles, then a ladling of the cabbage on top. Lovely. My carnivore husband enjoyed it immensely, as did I, the vegetarian spouse. Without the butter, the vegans would cheer.
We tried this cabbage dish as part of our winter solstice supper celebration tonight, and my husband and son really liked it. I followed the recipe almost exactly, but it seemed just a bit dry so I gradually added another 1/2 c. of water with a splash of red wine. I plan on making it again.