Sweet & Sour RED CABBAGE w/ GRANNY SMITH APPLES

Table of Contents: VEGETABLES

 

1 medium head red/purple cabbage, coarsely shredded

2 T. butter or margarine

3 T. brown sugar

¼ cup chopped onion

2 Granny Smith apples, peeled and diced

2 T. white or apple cider vinegar

½ tsp. salt

1/8 tsp. freshly ground black pepper

1/4 cup grape or red plum jam, jelly, or preserves

 

 

 

 

 

 

In a large non-stick skillet on medium-high heat, stir-fry the cabbage in the butter for 5 minutes.  Add the brown sugar, onion, and apples.  Continue stir-frying another 5 minutes.  Add the remaining ingredients and stir to blend.  Cover and simmer for 20 minutes, stir occasionally.  Serve hot.  Makes 4 to 5 servings.

 

 

Wild cabbage is thought to have been introduced to ancient Europe somewhere around 600 BC by wandering Celtic tribes.  Later it was grown in ancient Greece and in the Roman Empire and was often used for medicinal purposes.  It seems that these early people were right on the mark.  Modern cabbage has much nutritional value to offer.

Cabbage became widely used in many European countries.   The Germans developed a method of fermenting cabbage called “sauerkraut” which Dutch sailors took on long ocean voyages to help prevent the disease of scurvy.  Early German settlers introduced cabbage to North America.

Thank you whfoods.org> for the cabbage info.

Red cabbage has even more nutritional value than green types of cabbage so the above recipe should definitely help keep the doctor away since it also has apple in it!

Other than the health benefits -  it tastes good!

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