Eating from the freezer: braised red cabbage with apples

Back a while I showed what we did to our freezer to make it easier to see what we have (and don’t), and how long it’s been in there. There are several meals we like to eat that are quite work intensive and freeze well. So when I make them, I make a big amount and freeze the rest in containers with enough for two people, so that when we’re in a hurry or I don’t feel like cooking, we have something healthy and easy to eat.

So today I wasn’t feeling too well, and reached into the freezer for some braised red cabbage, boiled some potatoes, and heated up a carrot burger (store bought, sorry, no recipe for it) for lunch. Easy, quick and healthy.

Braised red cabbage, boiled potatoes & carrot burger

Braised red cabbage, boiled potatoes & carrot burger

Ingredients:

  • 2 1/1 tbsp olive oil
  • 1 red cabbage
  • 1 big onion
  • 3-4 cooking apples
  • 1-2 tbsp sugar
  • 90-120 ml (red or white) wine vinegar
  • 2 cloves
  • 2 laurel leaves
  • pinch cinnamon
  • salt and pepper

Instructions:

  1. Prep work: Cut the cabbage in quarters, remove the white core, and shred in 1 cm strips. Peel the apples and cut in slices. Peel the onion and chop it.
  2. Heat the oil in a heavy bottomed pot that can accommodate all the cabbage. Sweat the onion for 5 minutes, until golden, stirring regularly.
  3. Add the cabbage and stir to cover in the oil. Add the vinegar (start with 90 ml and adjust as needed). Add the apples and cook for 3 minutes, stirring.
  4. Add the cloves and laurel leaves. Bring it to a low simmer and cover. Let it cool gently for 1.5-2 hours, until the cabbage is soft. Stir regularly and check that it’s not dry. Add 1 tbsp of water as needed. When the cabbage is cooked there should be close to no liquid in the pot.
  5. Season with salt & pepper to taste. Add the cinnamon and sugar and cook for 3 minutes until sugar is dissolved.
  6. The dish has to have a good balance between sour and sweet, so adjust sugar and/or vinegar until this is achieved. Remove cloves and laurel leaves and serve warm.

Servings: 6-8 servings

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