You are here: Home / Tasty Treats / Winter Garden / Red Cabbage With Sweet Potato

Red Cabbage With Sweet Potato

Red Cabbage With Sweet Potato
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.

Chop onion.

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.

Document Actions

Filed under: ,
blog comments powered by Disqus
Dr. Lustig's Book

In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.

Ads by Google