Adapted from Claudia Roden’s recipe in The Book of Jewish Food.
1 red cabbage
3 cooking apples
4 tbsp wine or cider vinegar
1-1/2 tbsp brown sugar
2 tbsp vegetable oil
125 ml (‘fl oz) water
1/4 tsp nutmeg
1/4 tsp cinammon
2-3 cloves
salt and pepper
Remove the outer leaves and cut the cabbage in four. Cut away the core and shred the cabbage. Peel and cut the apples in mid-sized chunks.
Put the cabbage and apples in a large pot. Add all other ingredients and mix well. Steam with the lid on, on low heat, for at least one hour, or until the cabbage is very soft.
After a while you may add sausages and let them cook gently in the pot.
Variations:
– Add one onion, sliced.
– A friend of mine adds 4 tbsp of raisins
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Ah, fall, a wonderful time for sweet and sour cabbage with apples! I haven’t made this in a while. So pretty when it’s first made.
And so nice when it is re-heated, as with a lot of simmered dishes.
I am in a “fall recipes” mood.
I keep waiting to be in the mood for “fall recipes.” Unfortunately, however, we’re still stuck in a seemingly-endless summer…
I noticed this on somebody’s FB status this morning. Must be a bit weird in the middle of November but lovely for the tourists.
Oh Yum! Thanks for this. We still have red cabbage in the shops, despite it being the beginning of summer. Does this keep OK in the fridge?
I suppose you can keep it in the fridge for a day or two. You can also freeze it.
I made this for our big Thanksgiving meal (sans sausages) – it was delicious and a big hit with everyone there! Thanks so much for posting it for me.
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Thank you Robin for the feedback. I really appreciate it.
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