Here’s a delicious way to serve up cooked red cabbage. This is traditionally a festive dish but it makes a great side dish for any cooked meal.
It goes especially well with roasted vegetables and roast cauliflower sandwiches.
1 Red cabbage (approx 900g)
450g Onions (red or white)
450g Bramley apples (peeled and cored)
1 Clove garlic
1/4 tsp Ground nutmeg
1/4 tsp Ground cinnamon
3 tbsp Raw unrefined sugar/coconut palm sugar
3 tbsp White wine vinegar
15 g Coconut oil (use cold, solid coconut oil, or you could use butter or non-dairy spread)
Himalayan rock salt and black pepper to season
Preheat oven to 150C. Core and shred the cabbage (this can be done in a processor or by hand – you want the cabbage as thinly sliced as possible). Thinly slice the onions and apples. In a large casserole dish place a layer of red cabbage, then a layer of apples and onion. Sprinkle over a third of the sugar, garlic and spices. Add another layer of cabbage, apple and onion and another third of the sugar, garlic and spices. Add a final layer of vegetables and the last of the sugar, garlic and spices. Season and dot the coconut oil over the top and add the vinegar.
Place a lid on (or cover with foil) and cook in the oven for 1 1/2 – 2 hours, stirring occasionally. Keep checking after 1 1/2 hours and remove when the cabbage is tender. Serve hot or cold. This makes a lot of cabbage, more than enough for 4 – 6 people.
It stores really well in the fridge for up to a week or more, and can also be frozen for several months. I find it best to make a big batch and freeze small portions in freezer bags which I can just heat up in the microwave when I want them.