Red Cabbage with Orange and Apple

I've been looking forward to sharing a recipe for red cabbage, and finally the time has come.  I eat red cabbage almost as often as I eat sweet potatoes; I guess that means its one of my favorite foods.  What if this blog was called "Red Cabbage Soul"? haha, that doesn't sound as nice as Sweet Potato Soul now does it?!

As you know, I love healthy food, but by no means will I ever sacrifice flavor, it's absolutely unnecessary.  According the my favorite healthy foods website, The World's Healthiest Foods, "red cabbage is one of the most nutritious and best tasting vegetables around"! I like the sound of that!
This recipe really hooks red cabbage up.  I throw in spices, fruit and lots of love, and in about 30 minutes it's done, and ready to be devoured!



I made this for my birthday party that I had last Saturday and everyone loved it. 
By the way, I think I've caught the dinner party hostess bug! I had so much fun cooking for my friends and entertaining in my apartment.  I'm going to have to throw another dinner gathering soon, and next time I'll make sure to take good photos.  This time I was so concerned with talking to everyone, and making sure they were happy, that I only took 5 photos : (
I wrote a list of things I'll do differently next time; take photos is #2 on the list. #1 is simply to make sure everyone has water--haha, and I'm supposed to be a waitress! 

The party's menu:
-Sweet potato white bean phyllo purses with caramelized onions and sage
-Red cabbage salad
-Orange glazed Tempeh
-Raw red lentil hummus (coming soon the this blog!)
-Pineapple fruit salad with vanilla extract and lemon (my boss sent over the fruit, and the awesome idea of adding vanilla extract and lemon to the fruit, pineapple, blueberries and oranges)


Red Cabbage with Orange and Apple
serves 4 as a side dish, 2 for the main course (perhaps with this glazed tempeh
I like my red cabbage to be crunchy, but if you like yours more tender cook it for 15 minutes longer, or until the desired tenderness is reached. For vegans, substitute agave for the honey. 

1/2 head Red Cabbage, washed and cut into ribbons
1/2 yellow onion
1 clove garlic, minced
2 tbsp red wine vinegar
1 tsp honey
one bay leaf
1/2 tsp ground coriander
1 tsp tamari soy sauce, or normal soy sauce
1 tsp red chili pepper
1/2 cup fresh orange juice + pulp, about 1 orange
1 Granny Smith apple, cored and cubed

1 tsp freshly grated ginger
fresh black pepper

olive oil 
Sea Salt 

In a large deep pot, heat 1 tbsp of olive oil on medium heat, add onion and garlic and saute until onion begins soften. Add red cabbage, sprinkle with a little sea salt, stir, and cover for 2 minutes.  Now add the vinegar, honey, bay leaf, coriander, tamari and chili pepper; stir and cover again.  Turn down the heat if necessary, but I like to cook mine on medium-low heat.  After a few more minutes, pour in orange juice + pulp and apple.  Cook uncovered until it has reached your desired tenderness, stirring occasionally.   Add more salt or tamari to taste. 

Serve hot or warm topped with freshly grated ginger and black pepper, and perhaps an orange slice : )

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