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This week’s recipe of braised pink cabbage and apples jogs my memory of the entire chilly Octoberfests I used to go to in Rio Rancho. Fall is certainly within the air! Prost!
The one factor lacking is an enormous stein of Dunkel and the polka band!
Perhaps a pretzel too…
I took pink cabbage, onions, and apples and gently simmered them in a wealthy, balsamic vinegar till they have been melt-in-your-mouth tender. For the carnivores in your loved ones, toss in a few of these Vegan Beer Brats for an entire meal!
An enormous shout-out to Ruth Thompson for the inspiration of this week’s recipe. Thanks a lot Ruth!
Components
- Pink cabbage
- Pink onion
- Honeycrisp apples
- Balsamic vinegar
- Maple syrup
- Pumpkin pie spices
See recipe card for portions.
Directions
Step 1: Slice your onions into skinny strips and add them to a big Dutch oven.
Step 2: Core your apples after which slice them thinly or cube them earlier than including to the pot together with a small quantity of water or broth to saute. Add salt and simmer over medium warmth for five minutes.
Step 3. Slice the cabbage into quarters and take away the powerful, white core. Then shred and add to the onions. Combine completely and cook dinner for five minutes.
Step 4. Whisk collectively the vinegar, maple syrup, cloves, nutmeg, and cinnamon and add to the cabbage together with ½ cup of water.
Step 5. Combine completely and canopy. Let simmer for 1 hour, then verify for tenderness and seasoning. Add 2 further tablespoons of vinegar if desired together with any further salt and/or pepper.
Get pleasure from!
Substitutions
- Pink cabbage is a should
- Use any vinegar you want equivalent to Pink Wine Vinegar or Apple Cider Vinegar
- I completed mine with 2 T. of California Balsamic’s Pear Balsamic.
- Maple syrup will be omitted or changed together with your sweetener of selection
- I used Honeycrisp apples however you too can use Granny Smith, Gala, or Fiji
- As an alternative of utilizing the pumpkin pie spices attempt including ½ teaspoon of Allspice
It will make 6-8 servings and can hold within the fridge for about 5 days.
Braised Pink Cabbage and Apples
Prep Time: 30 min
Prepare dinner Time: 60 min
Whole Time: 1 hour half-hour
Yield: 6–8 servings 1x
Class: Aspect
Technique: Stovetop
Delicacies: German
Weight loss program: Vegan
Description
This week’s recipe of braised pink cabbage and apples jogs my memory of the entire chilly Octoberfests I went to. Fall is certainly within the air!
Components
Items
Scale
Directions
- Slice onion and add to a Dutch oven with 1-2 T. water or broth
- Begin sautéing the onions utilizing medium warmth
- Slice the apples thinly (or cube) and take away the cores
- Add the apples to the onions and sprinkle with salt
- Lower cabbage in half, then once more into quarters, and take away the thick core
- Thinly slice and add the cabbage to the onions & apples
- Whisk the maple syrup and the seasonings into the vinegar, then pour over the cabbage
- Add the water and blend completely
- Cowl and let simmer for 60 minutes
- Check for tenderness and add further salt and/or vinegar to style
Key phrases: braised pink cabbage and onions
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