Sautéed red cabbage
The first time I tried this combination with red cabbage, I can't exactly remember if it was an accident or a severe lack of inspiration - it might have been an onion that was giving up its spirit in the drawer and a half a cabbage forgotten behind the yogurts. The thing is, the first time I added too much water, and it turned out sad, all that beautiful color disappeared, and I ate, I swear, like some soggy noodles. But I liked it enough not to give up. Now it turns out firm, a little sweet and sour from the apple and vinegar, but salty enough. Almost every time I get annoyed that I don't make a bigger pot because it runs out quickly.
It takes about 45 minutes, including cutting and cleaning - it depends on how quick you are with the knife. It yields about 2 large portions or 3 smaller ones if you have something else on the side. It's nothing complicated, just don't forget the cabbage on the heat and don't be fooled by "it will work anyway." Here, it really matters not to put too much water and not to let it die like that fast food cabbage.
Why do I always come back to this recipe? First of all, because it's cheap, and red cabbage really lasts a long time in the fridge without changing its taste. I've noticed that many don't really know what to do with it besides salad. I like that you can juggle the taste between sweet and sour, depending on your mood. And it's one of the few versions of "braised cabbage" that doesn't leave you with that annoying bloating feeling. Plus, it looks good on the plate, and I admit, I like to take pictures, even if I eat them alone.
1. I start like this: I put a deeper pan on the heat, with two tablespoons of oil - any oil, don't be snobbish, I use sunflower oil because it's cheaper. When it's hot, I throw in half an onion, chopped. I let it sit for a few minutes until it becomes glassy, not brown. If it splatters, it's okay, but don't forget to turn the heat to medium, as it burns quickly.
2. In the meantime, I get to the red cabbage. Sliced as thin as I can. This is the moment that takes me the longest, I admit, because I'm afraid of cutting myself. I never measure, I just use about a quarter of a head. It's not rocket science; if you have more, you can add it to the other ingredients, no one gets upset.
3. The thinly sliced cabbage goes in over the onion. I mix it well so that every piece is covered in oil. Now is the moment when it softens a bit and takes on that intense color, but don't be fooled, it still has a way to go. Don't be afraid to press the cabbage with a wooden spoon to make room in the pan.
4. I add a pinch of salt and pepper, then pour about 200 ml of water. This is the trick - if you add too much, it will be boiled; if you add too little, it will stick. I pour directly from the cup, I don't bother measuring it to the milliliter. On low heat, with the lid on, I forget about it for about 20-30 minutes, but I check from time to time to make sure all the liquid doesn't evaporate too quickly. If it seems dry, I add a little water, but not too much, so it doesn't turn into soup.
5. In the meantime, I grate half an apple on the large grater, skin and all (because it's better that way, and anyway, it doesn't show). When the cabbage has softened but is still slightly "al dente," I add the grated apple. I always add it closer to the end, otherwise, it turns to mush, and I don't like that pasty texture.
6. I leave it on the heat for about 4-5 minutes, without the lid this time, to evaporate the excess liquid. In the last few minutes, I add two teaspoons of apple cider vinegar. If you don't have that, any other vinegar will do, but it shouldn't be too aggressive. I taste and adjust with salt/pepper if needed. The cabbage should remain colorful, slightly crunchy, but cooked - it shouldn't crumble under the spoon or squeak under the teeth.
I'm not saying you have to do it this way, but for me, it works like this: don't skimp on the apple (it does wonders for the taste!), and neither on the vinegar. If you don't have apple cider vinegar, you can use regular vinegar, but dilute it with a little water, as it's sharper. Another tip, if you want some flavor, you can throw in a bay leaf, but don't forget to take it out at the end, as it's unpleasant to find leaves on your plate. Similarly, for a richer taste, you can sauté the onion in butter, but if you're fasting, oil is the base.
I like to combine it with a piece of warm polenta or boiled potatoes - it also goes well with a fried egg if you're not fasting. For a complete menu, I would make a simple soup or a light vegetable broth alongside. If you are a meat fan, it goes well as a side dish with a simple roast, especially one of pork or turkey, but I admit, I almost always eat it plain, with fresh bread.
There are days when I add a little cumin or a pinch of coriander seeds for flavor. If you want to make it a little sweeter, you can add a pinch of sugar at the end, but personally, I find that too much, the apple already does that job. Some add raisins, but I'm not a fan of that idea. If you want to swap the apple, you can try pear, but it should be firm. You can also make it with white cabbage, but it turns out differently, not as beautiful in color, but the taste is okay.
The best is with some baked pork chops or a fish fillet, especially if you want something light. Some friends said it goes well with pilaf or plain rice, but I don't really feel that combination. As for drinks, I either serve a glass of dry white wine or even a light beer - no one spends too much time pairing. If you make a complete menu, let's say with soup/broth at the beginning, cabbage as the main course, and a light dessert, you have food for two days.
Common questions: What do I do if the cabbage is too hard after 30 minutes? - Simple, leave it on the heat for a few more minutes, with the lid on, and if it seems like it won't soften, add a little liquid. But be careful not to turn it into mush.
Can I replace the apple with something else? - Yes, but it's not as good. Pears work if they're firm. Or, if you don't want any fruit at all, add a little lemon juice for acidity, but it will be more sour, it doesn't have that roundness.
If I want to make a larger quantity? - Don't double the water the same as the cabbage, but add water little by little, otherwise, you risk having watery cabbage. Everything depends on how big your pan is.
Does it work with other spices? - Yes, but without overdoing it. Cumin, a little coriander, maybe crushed peppercorns. I have never added thyme, as I don't like the combination, but I know people who swear by it.
Does red cabbage stain dishes? - Yes, if you have plastic or wood, it leaves a little purple, but it cleans up. Don't be surprised if the dish sponge gets a little colored.
Can I add sugar? - You can, but it's not necessary. The apple already adds enough sweetness, and if you add too much sugar, it becomes too "sweet," which doesn't go well as a side dish for meat.
How long does it last in the fridge? - Two to three days, no problem. It keeps well in a jar or container, covered, so it doesn't pick up smells from other things.
Nutritional values: it's the kind of food with few calories. Red cabbage has about 30 kcal/100g, the onion adds a little, the apple the same, and the oil is the most "rich" here (about 90 kcal for two tablespoons). Overall, a large portion should have about 150-180 kcal - you don't even feel it, you get full without feeling heavy. Few fats (only from the oil), carbohydrates from the apple and onion, plus plenty of fiber, so it really helps digestion. If you want it to be even lighter, put less oil or make it without any, but I don't recommend that, it turns out dry. It's suitable for those who are fasting or are careful about what they eat, it has no gluten, no lactose, and no added sugar unless you put it in yourself.
How to store and reheat: after it has cooled completely, put it in a container or jar with a lid, in the fridge. It lasts well for two days, a maximum of three, but it loses a bit of its firmness if you reheat it too much. I put it in the microwave for 1 minute or on the stove, in a small pot, with a splash of water to prevent sticking. I do not recommend freezing it, as the cabbage becomes soft and watery after thawing.
Ingredients: 1/4 red cabbage shredded into thin strips, 1/2 onion finely chopped, 1/2 apple grated (with skin), 2 tablespoons oil, 2 teaspoons apple cider vinegar, salt, pepper
