German Red Cabbage Recipe (Chou rouge à la Flamande)
Healthy German red cabbage recipe, referred to as Flemish style in France. Cooked in vinegar, onion and apple with spices, the dish is braised without any sugar. For a holiday touch, add a squeeze of orange.
Equipment
- Dutch oven or enamel pot with lid
Ingredients
- 1 red cabbage sliced
- 30 g (2 tbsp) butter (or olive oil for vegans)
- 1 small onion finely chopped
- 2 large apples (Granny Smith) organic, roughly chopped
- 1 tablespoon cider vinegar
- 3 cloves
- ½ teaspoon ground nutmeg
- 1 star anise optional
- 100 ml (half glass) water
- ½ orange, juice only optional (or squeeze in the juice of 2 clementines)
Instructions
- Prepare the cabbage: cut off the outside core and eliminate the outer leaves. Cut the cabbage in two, then 2 again, cutting off the central core. Wash the leaves and pat dry with a clean towel and slice.
- Heat the butter (or oil) in an enamel pot and sauté the onion until transparent for 5 minutes. Add the red cabbage slices and turn around in the onion mixture, cooking for a further 5 minutes.
- Add the vinegar, spices and apple chunks, adding some salt and pepper. Mix well together and add the water. Cover and leave to cook on low heat for 1½ hours, turning half way through cooking. Alternatively can be cooked in the oven at 160°C/140°C fan/320°F/Gas 2½.Optional, just before serving, squeeze in the juice of half an orange or 2 clementine oranges.
Notes
Serve in the pot as a side dish. Best accompanies roast beef, duck and pork dishes, such as this pork roast with apples and potatoes, plus smoked fish or mackerel fillets.
This dish freezes well for up to 3 months. First cool and transfer to a sealed container.
Nutrition per serving: Total fat 4%, carbohydrate 1%, fibre 4%, vitamin D 10%.