I recently was browsing through a hundred-year-old cookbook and came across a recipe for Red Cabbage and Apples, and decided to give it a try.
The Red Cabbage and Apples are a delightful combination. The slightly bitter cabbage works well with the sweet, tartness of the apple. It is a vibrant, attractive, tasty, side dish.
Here’s the original recipe:
My sense is that cabbage heads and apples typically were smaller a hundred years ago than they often are today, so instead of using a whole cabbage, I used 1/2 head of cabbage; and I used one apple rather than two.
The original recipe calls for flour browned in butter. I interpreted this to mean that the butter is browned and then the flour is stirred into it.
The old recipe does not call for any salt, but the flavor of the Red Cabbage and Apples is enhanced if a little salt is added.
Here’s the recipe updated for modern cooks:
Red Cabbage and Apples
1/2 head red cabbage, shredded (approximately 4 – 5 cups)
water
1 tart apple (such as Granny Smith or Braeburn), peeled, cored, and coarsely chopped
1 tablespoon butter
1 tablespoon flour
1/4 teaspoon salt
Step 1. Put the shredded cabbage in a large saucepan; add 1/2 inch of water. Using medium high heat, bring to a boil, then reduce heat and simmer for 5 minutes. Stir the cabbage once or twice while it is cooking.
Step 2. Remove from heat, and drain using a strainer. (Keep the cabbage in the pan.) Reserve the drained cabbage water.
Step 3. Add 1/2 inch of water to the cabbage. Heat again. Using medium high heat, bring to a boil, then reduce heat and simmer for 5 minutes. Stir the cabbage once or twice while it is cooking.
Step 4. Remove from heat and drain using a strainer. (Keep the cabbage in the pan). Again, reserve the drained juice, and add to the other reserved juice.
Step 5. In the meantime. put the butter in a skillet. Heat using medium heat. Allow it to bubble, while stirring occasionally. Continue heating until the butter turns a light brown, then stir in the flour. Gradually add some of the reserved cabbage water (about 1/2 cup), while stirring constantly. Continue stirring until it thickens. It should be about the consistency of gravy. If it is too thick add additional cabbage water. Stir in the salt.
Step 6. Pour the thickened cabbage “gravy” over the cabbage in the saucepan. Add the chopped apples. Heat until hot and bubbly (and the apples pieces are heated through), while stirring constantly. Remove from the heat and serve.
This looks good. I rarely use cabbage, but I always look at red cabbage and think I should do something with it. This ought to be perfect. The addition of apple is familiar, since I often include apple and onion in my base for butternut squash soup.
It looks really interesting…lots of fiber.
I like both cabbage and apples, but never thought of a dish made with the two. Glad to know you enjoyed it! Thanks for sharing.