German Red Cabbage
Updated: Aug 11
To be honest, I had never cooked red cabbage before today. Have always used it in salads. Due to the pandemic I don't go out to buy vegetables, simply make do with whatever the vendor delivers at home.
This time he delivered half a head of red cabbage instead of a whole. I didn't want to use it in the salad. In fact I wanted to return it but then hubby said , we don't want to have it raw. Cook it. Let's see how it cones out.
That's when I decided to make it this way.
I have used red wine vinegar but you can also use either apple cider or balsamic.
It's nice sweet and tangy . I realized I need bread with this. Certainly can't be had with roti . So made Manakeesh. It tasted even better once it got baked on Manakeesh.
The red cabbage weight mentioned is after chopping.
Remove outer leaves and the core.
Them slice finely. Although it's not made very spicy but I feel we can customise it to suit our palette. I would definitely try it next time with some grated ginger and whole red chili.
Red Cabbage 350 gms
Red Onion 1 medium
Olive Oil 2 tbsp
Red Wine Vinegar 1/4 cup
Brown Sugar 2 tbsp
Salt 1 tsp or to taste.
Pepper Powder to taste
Wash, remove outer layers, remove the core and then slice the cabbage thinly.
Similarly slice the apple and onion also.
Heat oil in a sauce pan ,saute onion and apple till onions turn soft.
Now add vinegar, brown sugar, salt .
Tip in cabbage.
Give it a good mix.
Cover and let it simmer for 30-45 minutes, till cabbage turns tender and soft.
Remove from heat.
Add pepper powder.
It's ready to be served.