Red Cabbage German Style - Lower Sugar Modification
A modern, lower sugar version of this home-cooked German classic!
Course: Side Dish
Cuisine: German
Keyword: cabbage, vegetable
Servings: 4
- 1 head red cabbage approx 1lb, organic red cabbage
- 1 small tart apple Cripps Pink or Granny Smith work great
- 1 small white onion Sliced thinly
- 1 Tbsp coconut oil
- 2 Tbsp red wine vinegar
- 1 bay leaf
- 3 cloves just three little dried cloves, no more,
- 3 juniper berries just three little dried juniper berries
- 1 salt and pepper to taste...
- 1 packet stevia or one packet of xylitol if you like that better, or a dab of honey
- 1/4 cup water you may need a little more, but start with this...
Slice the cabbage very thinly after removing the core (I do this by cutting the cabbage into quarters then slicing out the piece of the core/stem on each quarter. Then it is very easy to slice the cabbage into thin strips. Set this aside.
I leave the peel on the apple because over here it's all organic all the time and the "good stuff" is in the peel... but remove the stem/seeds/etc and thinly slice the apple and set it aside with the cabbage as well.
In a medium stockpot (or very large saucepan with lid) heat the coconut oil on medium then add the sliced onion. Don't brown it completely, but let it get a little darker and transparent before adding the cabbage and apple slices. Saute (I use tongs to stir/flip) every thing until it has cooked down a little bit and the colors are brightening. Add the rest of the ingredients, stir well and simmer with the lid on until everything has cooked down with plenty of juice! Adjust salt and pepper as necessary.
Serve when the cabbage is soft and/or store the rest in glass containers in the refrigerator or freezer bags in the freezer.