Fruity Red Cabbage
I think I was the only one at my school who would be happy when red cabbage was announced on the weekly menu! I have always loved it but it was something I only really ate at school or in restaurants. I did try to make it a few times, but it never made it on to my regular rotation as the results were always bland and soggy.
Last week I bought a cabbage intending to make sauerkraut with it, but when I was cleaning up the fridge I found a jar I had made a while ago and forgotten I had. With that new discovery I decided to re-purpose the cabbage for my Monday night supper.
I started with Martha Stewarts recipe and tweaked it to make it more WFPB-y by eliminating the butter and sugar. To compensate for not adding any actual sugar, I doubled her apple quantity and threw in some raisins and cinnamon for good measure.
The end result was delicious, bright and juicy and worked well on the side of some oven baked tempeh.
What surprised me the most was how yummy it was the next day – even cold! All the sugars had cooled down and thickened, but the raisins were still plump and the flavors a little more mellow. Perfect way to liven up a salad!
Fruity Red Cabbage
A fruity and zingy side dish which should appeal to children and grown-ups alike. It somehow gets even better after a night in the fridge and works just as well cold as it does hot.
Ingredients
Instructions
- Heat the vegetable stock in a large heavy bottomed pan. When it is warm, add the apple and onion. Stir together and allow to soften for about 7 minutes
- Add the red cabbage to the pan, add the vinegar, sprinkle with salt and pepper and stir everything together.
- Place lid on pan and simmer gently for about 17 minutes
- Add the raisins and cinnamon to the pan and keep cooking uncovered until the cabbage is tender - about another 10 minutes
- Check the seasoning and adjust as necessary. I added a final splash of vinegar just before serving to brighten the flavors, but this is completely optional.
