Serves 6 to 8
The slow-cooked flavor of this cabbage makes it an ideal side dish for a cold weather supper. Turn it into an entrée by browning vegetarian sausage links in a skillet and adding it to the cabbage when it is ready to serve.
1 tablespoon olive oil
1 small yellow onion, minced
2 tablespoons unbleached all-purpose flour
1/4 cup water
3/4 cup cider vinegar
1/2 cup firmly packed light brown sugar or a natural sweetener
1 medium-size head red cabbage, cored and shredded
1 medium-size cooking apple, like Granny Smith or Rome Beauty,
peeled, cored, and chopped
Salt and freshly ground black pepper
1. Heat the oil in a small skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the water, stirring until smooth.
2. Transfer the onion mixture to a 3-1/2- to 4-quart slow cooker and stir in the vinegar and brown sugar. Add the cabbage and apple, season with salt and pepper, and stir to combine. Cover and cook on Low for 5 to 6 hours, until the cabbage is tender. Taste to adjust the seasonings and serve hot.
Fresh from the Vegetarian Slow Cooker
200 Recipes for Healthy and Hearty One-Pot Meals
That Are Ready When You Are
by Robin Robertson
Harvard Common Press
Recipe reprinted by permission.
This page created February 2004
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