Buttery braised red cabbage with apple
This recipe is based on one out of a cookbook a teacher gave to me years ago when I was in primary school. It is a health cookbook called ‘1000 Healthy Recipes’ by Linda Doeser – and yes, my interest for health-based, real food had already begun by that point.
I have slightly adapted the recipe, adding in a bit of butter for added flavour and decadence but you can easily just substitute it with olive oil if you want to go the vegan route – or don’t have butter. It is one of those slow-cooked, warm hearty and possibly unexpected veggie dishes that goes with just about anything – a side to a braai, chicken, pork, another veggie dish or even for breakfast with a couple fried eggs.
It is totally doable with your normal green cabbage but the pop of purple on the plate does make a statement at the table. Because of the longer cooking time, well long for cabbage anyway, one can shred the cabbage and chop the other ingredients roughly but relatively small.
Ingredients
2 Tbsp olive oil
2 Tbsp butter
2 onions, roughly diced
2 medium to large apples (I used red apples), peeled and diced into small cubes
2 Tbsp ground fennel, you can grind your own with a spice grinder after briefly toasting them in a pan for a couple of minutes to release the flavour.
500g shredded red cabbage (or green)
2 Tbsp apple cider vinegar
125ml (1/2 cup) water, plus extra if needed
Small handful flatleaf parsley, finely chopped
1 ½ tsp salt
Pepper to taste
Method
- Heat the oil and butter in a deep pan or a pot on medium heat and fry the onions until translucent and starting to caramelize. About 5-6 minutes. Add in the diced apple and fry for a further 3-4 minutes before adding in the ground fennel and salt and fry for a further minute.
- Add in the cabbage, giving it a stir around and finally add the water and apple cider vinegar.
- Turn the heat right down and cook for about 35-40 minutes with the lid on, checking, stirring occasionally and adding a bit more water if it begins getting too dry or sticking to the pan or pot.
- Stir in a handful of finely chopped parsley, season to taste with pepper and more salt if needed and serve as a side to meat or other vegetable dishes.
Rebecca
