You don’t have to wait for Oktoberfest to have this.
With berry season coming to an end this is a healthy fall veggie option to consider.
On Sunday I had the pleasure of going to an Oktoberfest celebration with a live Cuban band (but that’s another story) and re-discovered how good German food tastes. There must have been at least three different versions of sauerkraut but here’s a yummy sweet and sour German red cabbage that’s super easy to make.
Bonus: Red cabbage is an inexpensive veggie option packed with antioxidants and nutrients. did you know that red cabbage contains almost twice the vitamin C as green cabbage? It’s packed with fiber, vitamin K, vitamin B6, potassium and manganese and also contains thiamine, riboflavin, folate, calcium, iron, and magnesium. Not bad for one veggie!
2 tablespoons butter
5 cups shredded red cabbage
1 cup sliced green apples
1/3 cup apple cider vinegar
3 tablespoons water
1/4 cup sugar
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground cloves
- Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and cloves.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
Doesn’t get much easier. The end result captures the mild sweetness of the cabbage perfectly while the ingredients all enhance one another without competing.