Red cabbage with apple, an irresistible garnish from Eastern-Europe

Red cabbage with apple is a perfect accompaniment to roast meats, especially duck or goose. This garnish is very common in Bavarian, Bohemian and other Eastern European countries. Unlike “Sauerkraut” (fermented white cabbage), red cabbage can be stewed with apple (and sometimes with honey too), and that sweet touch means that no one can resist this recipe.

Wash the red cabbage and discard the outer leaves, which are usually tougher. Cut in half and discard the white part that emerges from the base of the cabbage. Chop into relatively small pieces and set aside.

Peel and grate the apple, and add a little lemon juice to prevent it from oxidizing. This step can be replaced by using applesauce with no added sugar.

Heat butter and/or olive oil in a pot. Chop and sauté the onion over moderate heat. When it is tender, add the red cabbage. Salt and poach for a few minutes. Add the apple, the rest of the lemon juice, the vinegar and optionally, a little honey. Season with caraway seeds. Add no more than half a glass of water, just enough so that the cooking is not dry, which could burn the vegetables. Cover and cook over low heat for about 40 minutes, until the red cabbage is tender. During that time, remember to stir occasionally.

Finally, uncover the pot and continue cooking with the heat slightly higher, until the liquid has completely evaporated.

Tips and tricks:

1. As butter was an expensive product and olive oil was not part of the diet in Eastern European countries, it was common to cook and fry in pork fat or lard, but we can now use our preferred type of fat.
2. Red cabbage with apple is an almost obligatory garnish to accompany roast duck. In Czeck Republic the serving includes also roast potatoes or a type of potato dumplings, called knedlíčky. But this recipe also pairs perfectly with many roasted meats, such as pork knuckle in beer.