The Recipe Room

Another typical Mediterranean delight, this red cabbage and apple recipe is sure to knock your socks off if you’ve never had it or anything similar before!  You can find a lot of different variations of the dish if you travel around the Mediterranean countries, but the basic idea is always the same: very tender red cabbage mixed with a sweet fruit (I’ve used apples, but some people make it with raisins, oranges or apricots) and seasoned with some kind of aromatic spice, usually cloves, cinnamon or nutmeg.

The dish works well either as a salad to go along with your main meal, or as an appetiser.  I also find it makes a great topping for sausages or hot-dogs, something like a less vinegary coleslaw. Just be careful not to drop any of it on your clothes, especially white, as it does stain quite easily.  Speaking of the colour, if you find that the red cabbage starts to turn blue when you’re cooking it, it means you haven’t used enough vinegar, as this is necessary to keep the colour from leaking out.  If you think it’s already got enough vinegar, a little bit of lemon juice will also do the trick quite nicely. (Also try this cabbage and barley soup.)

 

 

Tags: apple cider vinegar, apples, cinnamon, cloves, gluten-free, onion, red cabbage, Red Cabbage and Apple, sunflower oil

This entry was posted on Friday, 13 July, 2012 at 11:40 am by Jack Williams and is filed under Less than 1 hour, Meal for 4 people, Side dishes. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.