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.
Similarly to you, I seldom buy red cabbage, though they always look nice in the store. So when I saw a hundred-year-old recipe that called for red cabbage, I decided to give it a try. The apple works well with the cabbage.
It looks really interesting…lots of fiber.
Red cabbage is a really nutritious vegetable. In addition to having lots of fiber, it’s high in vitamin C and K, and lots of other vitamins and minerals.
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.
I think you would like this recipe.
I love cabbage and apples. My mom used to make this and I did, also. Unfortunately, as I have gotten older I don’t handle it well but it was a lovely dish with sausages.
Aldi’s sells a great red cabbage in a jar which is very good.
Thanks for the info.
Sausage would be a wonderful addition to this dish. It’s frustrating how the foods that agree with us can change over time.
Love both!!
Both cabbage and apples are tasty foods.
For those who have problems with cabbage the addition of the apple will help digestion.
Thanks for the info. That’s good to know.
It seems curious to drain the water off twice. What was that about I wonder? But red cabbage and apple are a classic combination. I ought to cook it more often! Though I do prefer the many types of green cabbage.
I’m not sure why the recipe called for draining the water twice. Maybe it results in a brighter colored juice, which is then thickened. Red cabbage makes a very attractive dish – though, I often just use the basic green cabbage when making cooked cabbage, slaw or, other recipes that call for cabbage.
The fresher the cabbage the more liquid when you cook it down.
Fair point! Thanks.
I’m glad your dish was tasty. Last year I cooked regular cabbage with apples for a highly forgettable side. I’ll bet a little salt would have done wonders. I’m not tempted to try it again.
Sometimes I think that cooks a hundred years ago often tended to use too much salt, so from time to time, I’ve reduced the amount of salt when I’ve updated a recipe. I think that this is the first time when I’ve added salt when updating an old recipe.
Red cabbage is a family favorite, and the recipe I make includes an apple. Mine is essentially a sweet-sour version, with brown sugar and vinegar. It’s part of my Pennsylvania Dutch heritage.
A sweet-sour version of this recipe sounds like something I’d really like. It’s probably also part of my Pennsylvania Dutch heritage. 🙂
This is a comforting bowl of tradition!
Classic foods are the best.
I love cabbage and apples! Great find.
It’s a nice recipe.
We love red cabbage and apples. We add cloves and sometimes vinegar.
mmm. . . cloves and vinegar would be a great addition.
The vinegar will brighten the color of the cabbage!
I learned something new. Thanks for the info.
I never thought to put cabbage and apples together! Sounds interesting!
It’s a nice combination. I think that you’d like it.
Sounds like a tasty combination!
It’s delicious.