May 18, 2012 § 6 Comments
I grew up with this recipe but never learnt to like it until recently. Passed down from my flemish heritage its great on premature winter days like this one. Served by my Oma and mother the traditional way with sausages and potatoes makes a warming dinner. A more recent discovery of mine is having the leftovers on toast with a poached egg and chutney.
Recipe for Red Cabbage with Apples
1/4 cup water
1/2 red cabbage sliced
1 Tbsp brown sugar (optional)
Salt to taste
A handful of pitted prunes
2 apples sliced and cored
A good few splashes of apple cider vinegar (about 1/6 cup)
Place the water, cabbage, sugar and salt in heavy-based (and if you have it oven proof) saucepan. Cook very gently using a simmer mat for about 1 hour. Add the prunes, apple and vinegar. Either place in a pre-heated oven or continue on the stove top until the apples are soft but not completely mush.