Red Cabbage with Apples Recipe

Cook Time: 50 minutes

Ingredients:

• 3 tablespoons coconut oil, or as needed
• 4 slices bacon, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced (or to taste)
• 1 head red cabbage, chopped
• cup apple cider vinegar
• cup brown sugar
• 2 cooking apples (such as Cortland or Gala), peeled and chopped
• Salt and ground black pepper to taste

Directions:

1. Heat coconut oil over medium heat in a large skillet. Add the chopped bacon, onion, and garlic. Cook and stir until fragrant, about 5 minutes.
2. Stir the chopped cabbage into the bacon mixture and toss to coat with the oil. Cover the skillet, reduce the heat, and cook, stirring occasionally, until the cabbage begins to soften, about 10 minutes.
3. In a separate bowl, combine apple cider vinegar and brown sugar. Pour this mixture over the cabbage and stir well.
4. Add the chopped apples into the cabbage mixture. Cover the skillet again and cook, stirring occasionally, until most of the liquid has evaporated and the cabbage is tender, about 35 minutes.
5. Remove the pan from the heat and let the cabbage mixture sit, covered, for about 5 minutes. Season with salt and pepper to taste before serving.

Cook's Note: You can substitute olive oil for coconut oil if desired.

Nutrition Facts (per serving):

• Calories: 305
• Fat: 14g
• Carbohydrates: 41g
• Protein: 7g

Nutrition Breakdown:

Nutrition	Amount	% Daily Value
Total Fat	14g	18%
Saturated Fat	10g	51%
Cholesterol	10mg	3%
Sodium	310mg	13%
Total Carbohydrate	41g	15%
Dietary Fiber	6g	23%
Total Sugars	29g	-
Protein	7g	14%
Vitamin C	125mg	138%
Calcium	120mg	9%
Iron	2mg	12%
Potassium	706mg	15%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition information is based on available nutrient data, but not all ingredients have detailed nutrition information.

History and Origins

Red Cabbage with Apples is a dish that embodies the simplicity and heartiness of traditional European cooking. It is commonly associated with German and Eastern European cuisine, where cabbage is a staple vegetable. The combination of red cabbage and apples, however, is especially popular in German cuisine, where it is often served alongside roasted meats such as pork, sausages, and goose. The dish is thought to have originated in the colder regions of Europe, where both cabbage and apples were abundant and preserved well throughout the winter months. The natural sweetness of apples complements the slightly bitter taste of red cabbage, creating a harmonious and flavorful side dish.

Regional Features

This dish has regional variations depending on the country. In Germany, it is known as "Rotkohl" and is traditionally made with vinegar, sugar, and sometimes spices like cloves and bay leaves. In the United States, the dish is often simplified to include bacon and onions, giving it a savory twist. The American version may also be less vinegary and sweeter, thanks to the addition of apples. The dish is frequently found on the holiday tables of German-speaking countries, especially during festive meals such as Christmas. The incorporation of bacon adds a rich, smoky flavor that contrasts beautifully with the sweetness of the apples and the tanginess of the vinegar.

What Makes It Different

Red Cabbage with Apples stands apart from other cabbage-based dishes due to the unique combination of ingredients. While cabbage is often paired with meats or used in stews, the addition of apples elevates the dish by adding a natural sweetness that balances the cabbage's earthy flavor. Additionally, the use of apple cider vinegar and brown sugar creates a sweet-and-sour profile, which is distinctive compared to other cabbage dishes that might rely solely on savory flavors or dairy-based sauces. This dish can also include other flavorings like bacon, onion, and spices, giving it a depth of taste that is not commonly found in other cabbage recipes.

Where Is It Typically Served?

Red Cabbage with Apples is a versatile side dish, often served as part of a larger meal. In Germany and other Central European countries, it is frequently paired with hearty meats like pork schnitzel, roast duck, or sausages. The dish is also commonly included in holiday meals and festive feasts, particularly around Christmas. In North America, it might be served with roasts, grilled meats, or even as a standalone vegetarian option. Its vibrant color and unique flavor make it a striking accompaniment to any main course, adding both visual appeal and taste to the meal.

Interesting Facts

• The deep red color of the cabbage is not only visually appealing but also indicates that it is rich in anthocyanins, antioxidants that are beneficial for health.
• In some German regions, red cabbage with apples is prepared with a small amount of wine or beer, which adds a rich, fermented flavor to the dish.
• Apples used in this dish should ideally be tart varieties like Granny Smith or Cortland. The tartness of the apples helps balance the sweetness from the brown sugar and vinegar.
• In some versions of this recipe, juniper berries or cloves are added for extra depth of flavor, making the dish even more aromatic and festive.
• Red cabbage is often considered a "superfood" due to its high vitamin C content, fiber, and its potential to help improve digestion and reduce inflammation.

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