Sweet and Sour Red Cabbage with Apple

Snippet of conversation in which I was a participant:

-There’s something funny about this red cabbage.

-It’s not funny. It’s cooked.

-Why would you cook cole slaw?

-It’s not cole slaw.

-I don’t know why you cooked the red cabbage.

Yes, dear readers, I have been known to do something out of the normal bounds. I have a tendency to rock the boat. Like cook red cabbage. I know. I know. The typical red cabbage that appears on our family table is a slaw simply dressed with vinegar and a bit of sugar. Not that there’s anything wrong with that. It’s quite good, actually. Especially with brisket. Do I detect some head-nodding out there? I thought so.

But the weather’s a bit chilly and I felt like cooking my cabbage. With an apple. It’s a very popular German side dish. Goes well with roast chicken. Not particularly earth-shaking. But you’d be surprised. It stirred things up a bit.

Celery seed is under-appreciated. It has natural sodium. Rub it between your palms as you sprinkle it on. Great with egg salad. I used it here as a flavor boost. No need to use as much salt when there’s celery seed in the dish.

Juice a blood orange, if you have one around. And it’s a good idea to keep a few around when they’re in season.

It’s sweet and sour.

It’s red cabbage.

It’s cooked.

Sweet and Sour Red Cabbage with Apple

Ingredients:

Directions:

Remove outer leaves and cut cabbage in four pieces through the core. Cut away the core and shred the cabbage.

Thinly slice (or grate) the apple and mix with lemon juice.

Heat large skillet (with lid) and heat oil. Add chopped onion and saute for 3 minutes.

Add cabbage and apples in small batches, stirring as you go, until all the cabbage is in the pan.

Add juices, vinegar, wine, sugar, salt, pepper and celery seed. Mix well. Cook until cabbage is very soft, about 20 minutes.

Serves 4 – can be eaten hot or cold.

Optional: Add 2 T. raisins to the mix. Can omit orange juice and add another teaspoon sugar if needed.