This red-headed sister of beloved green cabbage in this dish is sweet and fruity with a crunch. Apple provides nice sweetness to it and the roux makes it creamy. I love to serve it with grilled pork shoulder stakes, beef shish kebobs or at any other occasion when meat plays the lead role. This fried red cabbage with apples [chehr-voh-nah kap-poos-tah z jabw-kah-mee] dish breaks up the rich flavor of the meat and joins the two in a perfect marriage of savory and sweet, crunchy and creamy.
Polish Fried Red Cabbage with Apples {Czerwona Kapusta z Jabłkami}
Ingredients
- 1 head of red cabbage (about 2 lbs / 1kg)
- 1.5 cups / 350 ml of water
- 2 bay leaves
- 4 allspice berries
- 4 peppercorns whole
- 1 tsp salt
- 1 apple
- 4 tbs / 55 g of butter
- 3 tbs of all-purpose flour
- 1/4 cup 60 ml of vinegar (4%)
- 1/2 tsp of sugar
Instructions
Cut cabbage into quarters and shred by hand or using a mandolin. Place in a medium pot with water and salt and heat through only until it welts a bit (about 5-7 minutes).
Wash, peel and core the apple and grate it on the largest side of a box grater.
In a separate small saucepan, melt butter on low-me- dium heat. Add flour, whisk well and brown for about 30 seconds. Add to cabbage. Also add vinegar, sugar, and apple, and stir.
Cook over medium heat until water evaporates, stir- ring occasionally (about 15 minutes). Cabbage should become softer, but keep a little bit of the crunch.
This will work great as a make-ahead dish and stored in the fridge overnight. When ready to serve, heat through on the stove or in the microwave until steaming. It will taste even better as the flavors of allspice and bay leaves come out and combine with the sweet apple. Delicious.
Smacznego!
Anna
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Found this exact recipe, word for word, on “The Polish Market’s” website and they didn’t mention what to do with the bay leaves either….
That’s so frustrating! Thanks for letting me know.