Recipe: Stewed red cabbage with apple

Red cabbage is a cruciferous vegetable and belongs to the brassica group of vegetables along with brussel sprouts and kale. I love to include as many cruciferous vegetables in my diet as possible because they are high in a variety of nutrients which promote detoxification and work especially well to help manage the elimination of excess hormones such as oestrogen.

In the UK cabbage is seasonally grown from September to December, and has a great crunch and peppery taste raw, while getting sweeter when cooked. It is a delicious and nutritious vegetable, rich in antioxidants, vitamins and minerals including B-vitamins, calcium, iron, magnesium and vitamin C to name just a few.

It is fantastic for gut health and is delicious when stewed with grated apples, onions, and a little bit of apple cider vinegar and coconut sugar. It makes for a delicious side dish served with your favourite fish or meat; or can be eaten on it’s own as a healthy snack. I love to add a few toasted walnuts to mine too!

Enjoy :-)

Kezra x

Ingredients - serves 5 as a side:

1 Large Red Cabbage

2 Apples

1 and 1/2 Red Onions (medium sized)

4 Tbsps Raw Apple Cider Vinegar

4 Tbsps Coconut Sugar

Salt and Pepper to season

80mls Water

Method:

Start by cutting the cabbage into quarters and remove the hard, white core.

Wash the cabbage using a colander. Then slice into thin strips and set aside in a large bowl.

Peel and slice the red onions into medium sized cubes and set aside.

Then chop the apples into medium sized cubes, making sure to remove the core and seeds, set aside.

Place about 1/3rd of the cabbage into the bottom of a large saucepan. Then add salt and pepper.

Then add a handful of the red onions and the apple, saving some for the additional layers.

Then add the second third of the cabbage, season with salt and pepper again and top with onions and apple as before.

Then add the remaining cabbage and season with salt and pepper.

Add the apple cider vinegar and coconut sugar and about 80mls of water to the saucepan and place the lid on top.

Bring to the boil and then simmer for about 1 hour. Be sure to keep stirring the cabbage and ensuring there is a little water to keep it from sticking to the pan. The water should evaporate and mostly disappear but the cabbage will still be moist.

This is a deliciously sweet dish that is excellent for Christmas or a Sunday roast.