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:

  • concentrated source of polyphenols which are antioxidants and anti-inflammatory

  • excellent source of vitamins B6, C & K

  • very good source of vitamins B1 & B9 (folate) and minerals manganese, copper, & potassium

  • good source of vitamins B2, B3, B5 and minerals choline, phosphorus, calcium, selenium, magnesium, & iron

  • good source of fibre


Spiced Red Cabbage with Apples

Ingredients:

  • 1 head red cabbage, chopped

  • 3 apples, cored, peeled, & diced

  • 3 tbsp (45mL) white wine vinegar

  • 2 tbsp (30mL) maple syrup or honey

  • 1 tbsp (15mL) butter or ghee (or coconut oil if dairy-free)

  • ½ tsp (2mL) cloves

  • ½ tsp (2mL) cinnamon

  • ¼ tsp (1mL) nutmeg

  • ¼ tsp (1mL) sea salt

  • 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

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