Rode Kool met Appeltjes
The Quirky Foodster Team
Ingredients
- Small red cabbage, shredded — 1
- Apples, peeled and diced — 2
- Onion, chopped — 1
- Butter — 3 tbsp
- Red wine vinegar — 3 tbsp
- Sugar — 2 tbsp
- Water — 120 ml (4 fl oz)
- Salt and pepper — to taste
Method
- Melt the butter in a large pot and sauté the onion until softened.
- Add the shredded cabbage and diced apple, stirring to combine.
- Add the vinegar, sugar and water, and season with salt and pepper.
- Cover and simmer over low heat for 45–60 minutes, stirring occasionally, until the cabbage is very tender.
- Adjust seasoning with more vinegar or sugar to taste before serving.
Introduction: Braised red cabbage sweetened with apple and a touch of vinegar, a classic Dutch side that pairs especially well with hearty winter mains.
Cultural Background: Sweet-sour braised red cabbage is a staple of Dutch winter cooking, its balance of tartness and sweetness making it a favourite accompaniment to meat dishes, especially around the holiday season.
Tips: Simmer low and slow for the most tender cabbage and best-developed sweet-sour flavour. Check the liquid level occasionally, adding a splash more water if the pot looks dry before the cabbage is tender.
Variations: Add a few cloves or a cinnamon stick while simmering for extra warmth, a popular festive variation. Include a handful of raisins for additional sweetness.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
FAQs:
Q: Is this dish served hot or cold?
A: Hot, as a warm side dish alongside meat mains.
Q: What does this dish pair well with?
A: Roasted meats, sausages and other hearty Dutch winter mains.
- Small red cabbage, shredded — 1
- Apples, peeled and diced — 2
- Onion, chopped — 1
- Butter — 3 tbsp
- Red wine vinegar — 3 tbsp
- Sugar — 2 tbsp
- Water — 120 ml (4 fl oz)
- Salt and pepper — to taste
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