Red cabbage

I had an unexpectedly free evening today so I decided to spend it with this beautiful red cabbage. I know…if red cabbage excites me, perhaps I need to find some new hobbies.

Pretty red cabbage

I pulled a recipe out of my potluck recipe box, from a “Family Favorites” potluck circa 2007. I didn’t have plain white vinegar, so I decided to make my best guess among three options I did have on hand: white balsamic vinegar, tarragon white wine vinegar, or cider vinegar. I went with cider vinegar since it seemed like it would go well with the apples in the recipe. I also wasn’t sure if I should boil or steam the cabbage (aka, how much water to put in the pot). I hedged my bets and probably covered about half of the cabbage and onions.

Red Cabbage
Source: Kendrin Sonneville
Serves: 6-8

Ingredients
1 large head of red cabbage, shredded
2 large onions, chopped
1/4 cup white vinegar
2 large apples
1/4 cup sugar

Directions
1. Cook cabbage and onion together in water until fork tender (10-15 minutes). Drain water. Add vinegar and stir (dark purple color of cabbage will turn magenta).
2. While cabbage is cooking, peel, core, and dice apples. Cover apples with sugar, and saute until tender (only a couple of minutes). Add to cabbage.
3. Salt and pepper to taste and enjoy!

Apples ‘n’ sugar

By cooking the apples separate from the cabbage, I really liked that they didn’t get all mushy. I do like it a little more vinegar-y so I would probably add a bit more next time (or maybe I should try it with plain white vinegar).

Voila!