Red cabbage is so rare in our kitchen, but this is one of our favourite dishes when we are lucky enough to have it. The recipe is a Spanish one, from Catalonia, which is known for its love of combining sweet and savoury flavours.
We use red cabbage for this, but truly, any green leafed vegetable can be used – green cabbage, spinach, chard, kale, pak choy, for example. Cooking times may vary depending on the variety used.
Red Cabbage with Apple, Pinenuts and Sultanas
red cabbage, about 3 – 4 cups chopped
0.5 white onion, thinly sliced
1 red apple, diced into small pieces
2 large garlic cloves, chopped
0.25 cup sultanas
0.25 cup toasted pine nuts
splash or two of verjuice
sea salt to taste
In a large pot or saute pan over low -medium heat add the cabbage, onion, garlic, and apple with a couple of splashes of verjuice and 4 or 5 Tblspn water. Sprinkle with sea salt. Allow to cook gently, stirring from time to time, until the cabbage is very soft and the apple has softened. Add additional water as needed.
Turn to high and allow to cook to evaporate any residual water. Reduce the heat to low-medium again.
Stir through the sultanas and toasted pine nuts. Allow to cook for another minute. Taste and season if necessary.
Serve and enjoy!