Spiced Red Cabbage with Apples

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


  • 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

Overnight Oats

Overnight oats are one of my new favourite go-to breakfasts. They are fast and simple to prepare the night before, then you can either just grab and go in the morning, or take a few minutes to add some delicious toppings!

Below is my basic recipe which I add to depending on my mood. You could add in some cacao for a chocolate version or play with the toppings for your own personal creation!

Here I’ve gone for a “PB&J” style bowl with my homemade chia seed jam, almond butter (and almonds), along with a banana, some coconut flakes, and a dusting of bee pollen.

Overnight Oats


  • ½ cup (125mL) non-dairy milk (I like almond or coconut)

  • ⅓ cup (80mL) oats

  • ¼ cup (60mL) yogurt (I use a full-fat Greek yogurt but would also be great with coconut yogurt!)

  • 1 tbsp (15mL) chia seeds

  • ½ tsp (5mL) vanilla extract

  • pinch of salt

In a medium sized bowl, or directly in your sealable storage container, mix together all ingredients.

Refrigerate overnight in a tightly sealed container (could be kept up to 2-3 days in the fridge).

Mix with your desired toppings and enjoy!

Serves One

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