Weekly Recipe #94: Red Cabbage with Apples

We all have our favorite Open Arms lunches, among mine are the vegetable soup, meat balls and, recently, the pork chop with red cabbage. Our talented chefs mix apples into the cabbage, adding a surprising sweet-tart note to its earthiness.

I’ve tried to reproduce this beautiful, crimson dish at home, and the following recipe is the result. While it’s not an exact replica, it is pretty tasty. Serve it up as a side dish or as a bed for a tender piece of braised pork.

Red Cabbage with Apples

(Serves 4 to 6)

1/2 med red cabbage, finely sliced
1 tbsp. olive oil
2 tbsp. butter
1 shallot, finely chopped
3 sprigs fresh thyme
1 bay leaf
2 firm red apples, peeled, cored and diced
2/3 cup fresh apple juice
2 tbsp. white wine vinegar
1 tsp. brown sugar
1 tsp. juniper berries
10 peppercorns
Salt and pepper

2. In a heavy-based pot, warm the olive oil and butter and, once it is melted, add shallot, thyme, and bay leaf. Heat until the herbs are fragrant.
3. Add the red cabbage and cook, stirring occasionally, for 5 minutes or until it softens.
4. Add the apples, apple juice, vinegar, brown sugar, juniper berries and peppercorns. Season with salt and pepper, cover and let the mixture simmer, stirring occasionally, for 1 hour.
5. Remove the juniper berries and serve.

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