- Posted February 9, 2013 by
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Share your heirloom recipes
Spiced Red Cabbage with Apples
Red cabbage is a winter favorite and makes a lovely accompaniment to pork and game dishes. Combined with apples, their sweetness is enhanced and their natural flavor comes out more distinctly. Compact and crunchy, red cabbage retains its shape well even after boiling. Use apples that retain the shape well even after cooked. Leave the peel on to add color and texture. The apple skin also contains important nutrients that will be lost if you peel them. Best of all, the colors of the red cabbage and red skinned apples will pair beautifully and make an elegant presentation.
The great thing about this recipe is that you can make it in advance and it will taste even better then day after as the flavors will meld completely like a casserole or stew. This also goes so well with sausages, corned beef, and cold cuts and can be enjoyed during sports night with some beer or wine. The complementary spices in this dish give it a kick and oomph that will tickle the taste buds and make any meal come alive. Enjoy this dish with some mashed potatoes or beans for a vegetarian meal.
Wash the cabbage and apples well and hollow them out with a knife. The center of the red cabbage is tough and should be discarded. Pell off any loose or bruised leaves and chop them into chunks two inches wide or larger if you prefer. Chop the apples to complement the sized of the cabbage.
1 head red cabbage
1 large apple
1/4 tsp. salt
1/4 cup white vinegar
1 cup water
1/4 cup sugar
4 whole cloves
1 tsp. whole allspice
1 stick cinnamon
Chop cabbage and apple, leaving peel on the apple.
Mix all ingredients together in a large saucepan. Cook over medium-high heat, simmering until cabbage is tender, about 30 minutes.
Remove cinnamon stick and cloves and serve.