Red Cabbage with Apples
MAKES: 4 servings
TIME: About 45 minutes
A pretty sweet-and-sour dish, best served alongside a rich stew like Flageolets, French Style, or Kasha with Golden Brown Onions. You can use butter instead of oil if you prefer, but then it won’t be vegan.
Other vegetables you can use: any cabbage.
Other fruit you can use: pears, pitted cherries, or 1 cup pitted and halved prunes.
2 tablespoons neutral oil, like grapeseed or corn
2 pounds red cabbage, trimmed and shredded
3 cloves
11/2 pounds Granny Smith or other apples, peeled, cored, and cut into chunks
Salt and freshly ground black pepper
1/2 cup vegetable stock, not-too-dry white wine, apple cider, or water, plus more if needed
1 tablespoon freshly squeezed lemon juice or cider or other vinegar, or to taste
Put the oil in a large, deep skillet or saucepan over medium heat. When hot, add the cabbage and the cloves and cook, stirring, until the cabbage becomes quite soft, about 20 minutes; adjust the heat so the cabbage doesn’t brown. Add the apples, sprinkle with salt and pepper, and cook, stirring occasionally, for a minute or two.
Add the stock, turn the heat to medium-low, and cook, stirring occasionally, until the cabbage is very tender and the apples are also quite soft but not yet falling apart, 10 to 15 minutes. Add more liquid if necessary.
Add the lemon juice, taste and adjust the seasoning, discard the cloves, and serve.
