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Red Cabbage with Apples

How to Cook Everything Vegetarian, Mark Bittman.


2 T corn oil
1 ½ – 2 # red (or any) cabbage, trimmed and shredded
3 cloves
1 ½ # Granny Smith or other apples, peeled, cored, cut in chunks
(can substitute pears, pitted cherries, pitted & halved prunes)
salt and freshly ground black pepper
½ c vegetable stock, white wine, apple cider or water
1 T lemon juice or cider or vinegar, or to taste


Put oil in large deep skillet over medium heat. Add cabbage & cloves and cook, stirring, until cabbage becomes quite soft, about 20 min.; adjust heat so cabbage doesn’t brown. Add apples, sprinkle with salt and pepper and cook, stirring occasionally, for a minute or two.
Add stock, turn heat to medium low and cook, stirring occasionally, until the cabbage is very tender, and the apples are quite soft but not falling apart, 10-15 min. Add more liquid if necessary.  Add lemon juice, adjust seasonings, discard cloves and serve.

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