Purple Chaos and A Tasty Dish

I finally used one of our red cabbages today.  The recipe below is slightly altered from the original on allrecipes.com, which can be found HERE.  Apparently, it freezes well, which is one of the reasons I decided to try it.  If you enjoy sauerkraut, you’ll probably enjoy this.  It would be delicious with sausage.

The recipe is easy, though by the time I finished shredding the cabbage in my cheapie food processor, there were sticky purple bits everywhere…the counter, the floor, my hair, my coffee, the sink, the stove top, the wall.   R. heard me chopping, walked into the kitchen, and announced, “Massacre!”   It did indeed look like a vegetable crime scene.  It was worth it, though.  This dish is quite tasty and would make a nice gift bottled in a pretty mason jar.

Red Cabbage  (sweet and sour cooked red cabbage) 

•  3/4 cup water 
• 1 small head red cabbage, finely shredded
• 3 apples - peeled, cored and chopped
• 1/4 cup packed brown sugar
• 1/2 cup apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 - 1/2 teaspoon salt (to taste)
• 2 tablespoons butter

Directions:  Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, clove, and salt. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender.   Add butter in last 15 minutes of cooking.

Simmering on the stove.

Yum!  (And yes, R. does think I am extremely weird for photographing food.  Especially cabbage.)