Shredded cabbage softens with apples, vinegar and a restrained touch of maple.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 700 g red cabbage, shredded
- 2 apples, cored and sliced
- 1 onion, sliced
- 2 tbsp olive oil
- 3 tbsp cider vinegar
- 1 tbsp maple syrup
- 150 ml water
- 1/2 tsp salt
Method
- Soften onion in oil in a large pot for 5 minutes.
- Add cabbage, apples, vinegar, syrup, water and salt; stir well.
- Cover and simmer 25–30 minutes, stirring occasionally, until tender. Uncover briefly if too wet.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Red Trumpet Cabbage
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Rainbow Chard and Chickpea Skillet
- Bok Choy with Ginger-Sesame Tofu
- Tokyo Bekana Crunch Salad with Peanut Dressing
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
