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The perfect traditional accompaniment to pork
- 4 cups shredded red cabbage
- 1/2 cup red onion thinly sliced
- 1 granny smith apple peeled and shredded
- 1 clove garlic
- 1 tbs sugar
- 1 tsp salt
- 3 tbs red wine vinegar
- 1/2 cup water
- 1 bay leaf
- 1 tsp caraway seeds
- 2 tbs butter divided
Melt 1 tbs of the butter in a large heavy saucepan over medium heat. Add the red onion, grated apple and the garlic. Saute for about 5 minutes, or until the onion begins to get tender.
Add the sugar, salt, vinegar, water, bay leaf and caraway seed. Stir to combine.
Add the red cabbage and toss to coat with the liquid. Cover and reduce heat to low and cook for approximately 20 minutes or until cabbage is tender.
Add the remaining tablespoon of butter and stir well.
Taste to adjust the seasoning to your taste. If you like it more tart, add a tablespoon or two more of vinegar. If you want it sweeter, add a bit more sugar
Use a tart apple. For EU folks, Bramley would be a good choice.
Serving: 1g | Calories: 63kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 330mg | Potassium: 147mg | Fiber: 2g | Sugar: 6g | Vitamin A: 598IU | Vitamin C: 27mg | Calcium: 25mg | Iron: 1mg