As we drove down the highway to an appointment I noticed how the trees by the side of the road were beginning to look somewhat different. The ones with leaves that had not yet begun to change looked tired. Their color was no longer the vibrant green of summer. The ones that had begun to turn were just starting to color up, making a tentative venture into the opening notes of fall. The recent spate of warm days may have confused the trees or delayed their color, however, cool air will soon prevail and bring out the glorious brilliance we in New England are so fortunate to see each year.
While I still serve salads in the fall and winter, as the weather grows cooler I focus on warming foods. Cabbage is a great favorite in my household, both for its nutritional value and for the way it keeps so well in the ‘fridge, always ready to eat raw as in my cabbage salad, or cooked. Red cabbage, in particular with its vibrant color and hearty flavor is a very useful fall and winter vegetable. The following recipe is adapted from one I first saw on a video called Two Fat Ladies. The two women traveled the length and breadth of England collecting recipes for local foods. While many of their recipes were not anything I would care to reproduce—being too elaborate, too rich, or using ingredients I might not easily find, this recipe for red cabbage is easy and tasty, as well as economical. According to the Internet, one cup of chopped red cabbage has 33 percent of the recommended daily intake of vitamin A. The same portion of green cabbage only has 3 percent.
I have made it in a crock-pot, which reduces the need for stirring. However I also often cook it in my black iron frying pan. It doesn’t smell like overcooked cabbage, either, even though it needs to cook for at least 3 hours on the stove or much longer in a crock pot. It is delicious the day it is made and even better the day after. I always make a quantity because it keeps well and is handy for a quick supper. Serve it with hot dogs, sausages, or even hamburgers.
Ingredients: 1 medium red cabbage, 2 raw onions, 2 apples, 1\4 cup brown sugar Or 4 tablespoons apple cider, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 2 tablespoons butter, salt and pepper to taste. Method: Using a sharp or serrated knife, slice cabbage as thin as you can, being sure to discard the core and any very thick rib slices. Peel and slice onions and apples, being sure apple slices are not too thick. Sauté onion in butter and olive oil until soft. Add these to the crock-pot, or combine in the frying pan with the cabbage, apples, vinegar and cider. Cook in the crock pot for around 6 to 8 hours or in the frying pan for 3 or 4, stirring at least once an hour or more if you like. Serve or refrigerate to reheat, and enjoy!