Eclectorama

85. Dutch Red Cabbage Recipe

A beautiful organic red cabbage was included in my CSA share this last Saturday at the Muskegon Farmers’ Market. It’s a great specimen: dense, deeply colored, holding tight together. Tonight it will be made into Dutch Red Cabbage (Hollandse Rode Kool) by my husband and served to our friends who are joining us for dinner along with Bratwurst for the meat-eaters and roasted potatoes and carrots. The meal is sizing up to be colorful and, hopefully, tasty.

This recipe is from Let’s Go Dutch by Johanna (van der Zeijst) Bates. I can’t vouch for how authentically Dutch this dish is as Mrs. Zeijst is a 1st generation Dutch immigrant to Canada and a few of the recipes have been adapted to more traditionally Canadian ingredients. It’s yummy nonetheless.

Dutch Red Cabbage

• 1 medium head red cabbage, finely sliced
• 1/4 cup sunflower margarine
• 3 tbsp. brown sugar
• 1/4 cup finely chopped onion
• 2 firm apples, peeled and sliced
• 2 tbsp. vinegar
• 1/3 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup grape jelly OR Wild Blackberry Jam

Saute the cabbage in the margarine for about 5 minutes turning occasionally. Add the brown sugar, onion, apples. Continue cooking for another 5 minutes. Add the remaining ingredients. Cover and simmer slowly. Do this for about 20 minutes, stirring occasionally. Serve hot with meat and potatoes or chicken and rice.

Serves 5.