Cooking with apples adds interesting flavor and texture and is an amazing addition to dishes especially for pork, poultry and fish. This is my mom’s goody – but oldie.
It’s best if you use tart apples such as Gala, Fuji, Granny Smith apples unless you want to make something very sweet and more pulpy.
The rich red color of red cabbage reflects it concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. Interest in anthocyanin pigments continues to intensify because of their health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases. WHFoods: Cabbage Nutrition
- 1 large Gala apple, cored and peeled, and shredded
- 1 large red cabbage, cut in half, chopped into thin slices
- 1 tbsp coconut oil
- 3/4 cup of water
- 1 medium yellow onion, finely chopped
- 3 whole cloves
- 3 whole cardamom pods
- 1 tbsp red wine vinegar
- Pink Himalayan sea salt and fresh ground black pepper to taste
- 1 pinch of caraway seeds
In a large skillet or sauce pan, heat coconut oil on medium – high, add onions and saute until very glossy, then you add cabbage, water and all other spices. Cover, and reduce heat to low – medium and cook for about 15 minutes. Now add shredded apple and vinegar stir thoroughly until all ingredients are blended and all water has evaporated. Check to make sure that it tastes to your liking and serve.
This side dish takes about 20 minutes to prepare and cook and is very easy. Enjoy, we served it in the last post as accompaniment to our pork shoulder.