Spiced Red Cabbage Recipe

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Spiced Red Cabbage

Tickie Young

By
@Tickie

When you think New Orleans food, you think French, Spanish, Creole, and African influences, but the fertile delta had others who influenced the food and culture, like the Italians and the Germans. On the corner of Canal Street and St. Charles there used to be Cobbs, a quintessential German place. It was always such a treat for me to ride the Algiers ferry across the Mississippi River to the foot of Canal Street and take the trolley there. Rotkohl (red cabbage) was a popular side dish, so here is one similar to Cobb's for you to enjoy. Taken from P. Allen Smith Cooking.


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Rating:

Serves:

8

Prep:

25 Min

Cook:

40 Min

Ingredients

head
red cabbage, chopped like a large shred
4
granny smith apples
1/2 c
orange juice
1/2 c
red wine or sherry wine vinegar
2 Tbsp
fresh thyme (using dried is 1 teaspoon)
3 clove
garlic toes (louisiana lingo for cloves-piece broken off from bulb)
2 Tbsp
dark brown sugar
1 medium
onion, coarsely chopped (between cubed and minced)
1 tsp
orange zest
1 tsp
olive oil, light

Directions Step-By-Step

1
You need: Enameled Dutch oven or ceramic covered baking dish.

Preheat the oven to 400 degrees.
2
Chop all vegetables (cabbage, onion, and apples as directed, be sure to peel and core the apples and finely slice or press the garlic. Place them in the Dutch oven.

Add the red vinegar, orange juice, thyme, garlic, dark brown sugar, olive oil, and orange zest.

Mix them together
3
Cover the dish and bake for 40 minutes.

Season to taste with black pepper and salt.

Serves 12. Good served with with pork loin, pork chops, ham, turkey, venison.

Good wine is a California zinfandel with it.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy