Thursday, August 16, 2012

Savory Spiced Red Cabbage

Savory Spiced Red Cabbage with Grilled Bratwursts
Greg came up with this tangy, savory red cabbage dish as a low-carb alternative to traditional German style red cabbage, which is sweeter and also includes apples.

Greg's version omits sugar and any other sweetener, and leaves out the apples, instead relying on cider vinegar, ground cloves and a generous amount of ground black pepper for a decidedly more tangy, spicier dish that's very low in carbohydrates. Serve it hot as a side vegetable for bratwursts, pork or chicken. We enjoyed it with grilled beer bratwursts while on a recent camping trip.

1 large head of red cabbage
2 Tbs butter
2 cups (1 pint) apple cider vinegar
1/2 to 1 tsp ground cloves (to taste)
Salt & ground black pepper to taste (perhaps a tsp of each)

Wash and trim the red cabbage, then cut in half, place cut side down on a cutting board and thinly slice. Melt the butter in a large, heavy-bottomed pot.  Add cabbage, season with cloves, salt & pepper, and saute until cabbage begins to soften. Pour in the vinegar, stir to combine, and bring to a simmer. Cook at a simmer or low boil, stirring occasionally, until most of the vinegar has evaporated and the red cabbage is buttery-tender. Serve hot. Makes 4 to 6 servings, and you can refrigerate & reheat any leftovers.

Zestfully yours,

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