Wednesday, November 27, 2013

Red Cabbage and Apples

My husband's family has two Thanksgiving traditions: the super-secret family stuffing recipe, and red cabbage and apples. I never thought I liked cabbage, until I had it prepared this way. It's a family tradition for a very good reason. Tangy, slightly sweet, stains everything it comes in contact with... What's not to love?

Red Cabbage and Apples
(Print Recipe)

1 large head red cabbage
1/2 tsp salt
1/4 tsp pepper
3 sour green apples, peeled and chopped
4 tbsp brown sugar
1/2 tsp cinnamon
3/4 cups white vinegar
6 tbsp butter
1 tsp caraway seed

Cut off the bottom of the cabbage, remove the outer leaves, and discard them. Chop the rest of the cabbage coarsely.

Put it in a stock pot, gently separating the leaves. You may need to pull out more of the tough center.

Cook cabbage with salt and pepper in 1 cup water over low heat for 45 minutes. Meanwhile, peel and chop the apples and soak them in water with a little bit of citric acid to prevent browning.

Add apples and remaining ingredients. Cook 20-30 minutes longer on very low heat, until apples are soft but not too mushy. Serve hot. Will do well in a crock pot on lowest setting for several hours.

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