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Red Cabbage with Apples

Page history last edited by debrarian 8 years, 2 months ago

One of Deborah's favorites from The Vegetarian Epicure by Anna Thomas, 1978

Meltingly yummy fall comfort food.

 

2 lbs. red cabbage, cored and shredded

1 medium-sized yellow onion, chopped

1 1/2 lbs. tart green apples (about 3 large), peeled, cored, quartered, and sliced

1/2 cup butter

1 tsp. salt

2 Tbsp. brown sugar

2 Tbsp. cider vinegar

1/4 tsp. ground cloves

pinch of cinnamon

pinch of nutmeg

fresh-ground black pepper

3/4 cup beer

 

Saute the cabbage, onions and apples in the butter for about 10 minutes, stirring often. Add the salt, brown sugar, cider vinegar, cloves, cinnamon, nutmeg, black pepper to taste, and the beer. Stir the mixture up well, cover it, lower the heat, and let it simmer for 1 hour, stirring only occasionally.

 

The cabbage can be served at this point but improves if it is allowed to cool and reheated several hours later or the following day.

 

Serves 6 to 8.

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