BRAISED CABBAGE AND APPLES RECIPE

Sep 12th, 2011 | By Sharon Shaw Elrod MSW EdD | Category: For Senior Women

Organic Cabbage and Apples

We’re now getting organic produce every two weeks.  The change came as a result of increasing concern over eating fruit and vegetables that have been poisoned with herbicides and pesticides, and whatever other chemicals are used in growing and harvesting them.  So we joined a coop that only offers certified organic produce.

The last delivery included a beautiful head of cabbage and some Granny Smith apples.  So I went on the lookout for a recipe that would work for this delicious fruit-veggie combination.  I found a gazillion on the Internet and began reading…

Discovered most of them included cider vinegar, sugar, salt & pepper.  One used fennel, and we’re not fond of that taste, so I deleted it and went on to several others.  Once I had a general idea of what most ‘braised’ cooked cabbage included, I proceeded to create my own recipe.  Here it is:

Recipe for Braised Cabbage with Apples

Shred a head of cabbage and core a couple of apples.  I used Granny Smith because that’s our preference; you can use whatever ones you have or prefer.  Add about 1/2 cup of water and 1/2 cup of cider vinegar (I’m going to try rice vinegar next time) to the shredded cabbage in a big pot.  Add a tsp of salt and pepper and raw sugar.  Boil the cabbage on medium heat for about 1/2 hour, then add the apples and continue boiling until apples are soft.  Taste and add more salt/pepper/sugar to your liking.

This was a delicious lunch for us recently.  I’m thinking about adding raisins or craisins next time.  The sweet and sour flavor is great!

 



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