German Red Cabbage Recipe (Chou rouge à la Flamande)
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German Red Cabbage Recipe (Chou rouge à la Flamande)
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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.
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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%.
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