When paging through the Best of the Best from the Midwest cookbook, a recipe for Spiced Red Cabbage from Pella caught my eye. I remembered eating it in Pella and wanted to see if it was as good as I remembered it was.
Yes,the flavor is just as good as I remembered. Easy to fix, and pretty to plate, this makes a great vegetable served with ring sausage (Pella Bologna) and new potatoes.
Spiced Red Cabbage
1 large head red cabbage, very finely sliced (about 5 cups)
1 cup chopped, unpeeled, crisp tart apples
1 Tablespoon whole allspice
½ teaspoon salt
¼ teaspoon grated or ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon black pepper
¼ cup red wine vinegar*
⅓ cup brown sugar
2 Tablespoons butter
Place cabbage in large saute pan and add enough water to cover. Bring to a boil; lower heat and simmer, covered, until cabbage is soft about 5 minutes. Drain off all but ½ cup water. Add apples, toss and continue cooking until apples are starting to get tender. Add spices, brown sugar and red wine vinegar and simmer until tender and most of the liquid is gone. Remove from heat and add butter and serve. Makes 6 servings
*I would try cider vinegar if you do not have red wine vinegar.