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German Red Cabbage

By 3:03 PM , ,

I needed a cabbage recipe to accompany the Mongolian Pork Chops from Mustards Grill. Like I've been doing more and more, I went to www.tastespotting.com and searched for braised cabbage, and decided on this recipe from One Lovely Life.

It looked fitting. And easy. Everything in the pot and simmer - that's a recipe that lets you cook multiple dishes in a short amount of time. This recipe was the perfect pairing because it didn't require babysitting - giving me time to work on the chops.

1 head of red cabbage, sliced thin
1 apple, grated with skin on (cored and seeded though)
1/2 cup apple cider vinegar
1/2 cup water
1/2 cup sugar
1/4 teaspoon cracked black pepper
1 pinch of cloves (or two cloves)
1 Tablespoon fresh lemon juice

Everybody (except you, lemon) In the pot.
Seriously. Put your cabbage, apple, vinegar, water, sugar, pepper and clove into a dutch oven and cover and bring to a boil - reduce to medium-low and simmer for about 30 minutes, or until tender.
Drain the liquid and give it a squeeze of fresh lemon juice.
It's that easy - and tasty. Sweet, and the vinegar and clove give it the slightest bite. When I tasted it right out of the pot, I thought it might be too sweet.  Tasting after the adding the juice of one lemon changed my mind.  The lemon provided the acid and some needed tartness to complete the recipe.

Serve under pork chops, or on it's own - it's delicious.

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