Despite its long cook time, this red cabbage recipe is pretty quick and simple to prep and absolutely delicious as a side with almost any meal!
As a bonus, this recipe does freeze well, and since it makes quite a lot I would definitely recommend dividing off some portions to freeze and enjoy later on!
Why I love red cabbage:
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concentrated source of polyphenols which are antioxidants and anti-inflammatory
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excellent source of vitamins B6, C & K
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very good source of vitamins B1 & B9 (folate) and minerals manganese, copper, & potassium
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good source of vitamins B2, B3, B5 and minerals choline, phosphorus, calcium, selenium, magnesium, & iron
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good source of fibre
Spiced Red Cabbage with Apples
Ingredients:
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1 head red cabbage, chopped
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3 apples, cored, peeled, & diced
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3 tbsp (45mL) white wine vinegar
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2 tbsp (30mL) maple syrup or honey
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1 tbsp (15mL) butter or ghee (or coconut oil if dairy-free)
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½ tsp (2mL) cloves
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½ tsp (2mL) cinnamon
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¼ tsp (1mL) nutmeg
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¼ tsp (1mL) sea salt
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¼ tsp (1mL) pepper
Pre-heat oven to 150C / 300F.
In a large mixing bowl, toss the chopped red cabbage with salt & pepper. In a small bowl, combine the cloves, cinnamon, and nutmeg.
In a large, oven safe casserole dish, spread half of the red cabbage mixture. Layer on top half of the diced apples and sprinkle half the spice mixture and 1 tbsp of maple syrup.
Repeat with a second layer with the remaining cabbage, followed by the apples, spices and remaining 1 tbsp of maple syrup. Pour over white wine vinegar. Dot top of dish with butter.
Bake covered in oven for 2 hours, stirring mixture every 30-40 minutes.
Store in an air-tight container in the fridge for up to 4 days. Also freezes well. Re-heat on a low temperature until warm.
Serves 4-6