Red Cabbage With Sweet Potato
Ingredients (6 portions)
2 Tbs olive oil or coconut fat
1 red cabbage (approx. 2 pounds/1 kg), quartered, cored and shredded
2 apples (approx. 400 g), finely chopped
1 onion, finely chopped
1 cup red wine
2 Tbs balsamic vinegar
1 pinch clove powder
2 pinch freshly grated nutmeg
1 sweet potato
Salt and pepper
Wash the cabbage, cut in 4 pieces, remove the trunk and shred it.
Wash apples, remove seeds and shred them.
In a large Dutch oven or soup pot over medium-high heat, heat the oil/fat and simmer the onions and apples.
(For the very traditional German-Style Blaukraut add one table spoon sugar and caramelize, that will enhance the dark blue color – I personally do not cook with added sugars for health reasons).
Wilt in the cabbage and season with salt, pepper, glove and some freshly grated nutmeg.
Add the red wine and vinegar, cover and let it simmer for 20 min.
Add the chunks of sweet potato and cook for another 15-20 min.
Tip: adding chestnuts to the red cabbage gives a wonderful tasteful natural sweet flavor – add instead of sweet potato and cook them right in the beginning with the cabbage.