A huge head of red cabbage was given to me by a neighbour, along with yellow beans and field tomatoes. Red cabbage isn’t a vegetable that I usually cook but I wanted to try it out. I’ve had it in salads but never cooked as a side veggie. Have I led a sheltered life?
I asked around and no one seemed to have a tried and true recipe. So it was off to hunt for recipes on the internet. I found one by Martha Stewart and it looked simple so I gave it a try. I also found a very similar one at Mennonite Girls Can Cook.
The recipe only calls for 3 main ingredients and some seasoning and each are naturally gluten free. You need red cabbage, a Gala apple, and a medium onion. You also need salt and pepper, water, sugar and apple cider vinegar. The red cabbage was huge and the recipe only called for 2 pounds, which was about half the cabbage. I’ve got enough to make another dish full this weekend.
Simmer the onion and apple together in some olive oil, add the cabbage, salt and pepper, vinegar, sugar and water and simmer about 30 minutes. For specific directions and quantities be sure to check the actual recipe links above.
The braised red cabbage stores in the refridgerator and reheats quickly in the microwave. Thank goodness as there was no way we could eat it all at once.
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