{"id":31,"date":"2010-04-27T04:34:00","date_gmt":"2010-04-27T04:34:00","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/2010\/04\/27\/cabbage-and-apple\/"},"modified":"2024-11-13T13:14:24","modified_gmt":"2024-11-13T00:14:24","slug":"cabbage-and-apple","status":"publish","type":"post","link":"https:\/\/www.frot.co.nz\/design\/recipes\/cabbage-and-apple\/","title":{"rendered":"Cabbage and Apple"},"content":{"rendered":"<p><span style=\"font-family: Georgia, 'Times New Roman', serif;\">A couple of weeks ago, we went to an event hosted by <\/span><span style=\"font-family: Georgia, 'Times New Roman', serif;\">Simply Good Food<\/span><span style=\"font-family: Georgia, 'Times New Roman', serif;\">, our local CSA (Community Supported Agriculture). One of the growers, <\/span><span style=\"font-family: Georgia, 'Times New Roman', serif;\">Frank van Steensel<\/span><span style=\"font-family: Georgia, 'Times New Roman', serif;\">, was so eloquent about the superior nutrition of vegetables grown properly in nutrient dense soil, that it reminded me that there are not many vege recipes on this blog, yet&#8230;<\/span><\/p>\n<p><span style=\"font-family: Georgia, 'Times New Roman', serif;\">So let&#8217;s get started with our favourite cabbage recipe &#8211; Red Cabbage simmered with apples and onions. This is adapted from a \u00a0recipe in Nourishing Traditions that\u00a0doesn&#8217;t\u00a0include the onion. So if you can&#8217;t have\u00a0onions, it&#8217;s fine to leave them out. If you&#8217;re on GAPS or SCD and can have fruit, the apple adds some carbs without adding starch.<\/span><\/p>\n<ul>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">1 tablespoon butter or <a href=\"http:\/\/www.naturefoods.co.nz\/nutritional-oils\/butter-oil\/green-pasture-coconut-ghee\">ghee<\/a><\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">1 onion<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">\u00bd medium red cabbage<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">1 bay leaf<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">5 cloves<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">\u00bc teaspoon sea salt<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">\u00bd teaspoon honey<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">Sprinkle of cinnamon<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">\u00bd cup water<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">1 apple<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">1 tablespoon butter<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">Optional: 1-2 Tbs red or white wine vinegar<\/span><\/li>\n<\/ul>\n<div><span style=\"font-family: Georgia, 'Times New Roman', serif;\">Chop up the onion, and saut\u00e9 in butter in a large frying pan that has a lid. In a small pan, mix bay leaf, cloves, salt, honey and cinnamon with water and start simmering. Cut the core out of the cabbage, and slice thinly. Rinse the cabbage in a colander and add to the frying pan. Pour the now flavoured water through the colander into the frying pan, and mix all together. Put the lid on, turn the heat down low and cook gently for about 15 minutes. Meanwhile, peel the apple if you like, but it doesn\u2019t have to be peeled. Cut into quarters, and slice each quarter thinly. Add to the frying pan, stir \u00a0and cook for another 15 minutes. Take off the heat, and drain off any excess liquid. Toss with the butter and optional vinegar and serve.<\/span><\/div>\n<div><\/div>\n<div><span style=\"font-family: Georgia, 'Times New Roman', serif;\">This is a nice side dish with any meat or poultry. Or you can chop up your meat when it\u2019s cooked and toss it through, for a one dish meal.\u00a0<\/span><\/div>\n<div><span style=\"font-family: Georgia, 'Times New Roman', serif;\">\u00a0<\/span><\/div>\n<div><span style=\"font-family: Georgia, 'Times New Roman', serif;\">You can do something similar with Green Cabbage. Green cabbage doesn&#8217;t need to cook as long.<\/span><\/div>\n<div><\/div>\n<ul style=\"margin-top: 0cm;\" type=\"disc\">\n<li>1 Tablespoon butter or <a href=\"http:\/\/www.naturefoods.co.nz\/nutritional-oils\/butter-oil\/green-pasture-coconut-ghee\">ghee<\/a><\/li>\n<li>1 onion, chopped<\/li>\n<li>1 carrot, cut in half and then sliced thinly<\/li>\n<li>\u00bd a large or all of a small green cabbage<\/li>\n<li>1 apple, sliced<\/li>\n<li>Juice of a lemon<\/li>\n<li>1\/4 teaspoon sea salt<\/li>\n<li>sprinkling of paprika<\/li>\n<\/ul>\n<div>Saut\u00e9 the onion and carrot\u00a0\u00a0in butter.\u00a0Meanwhile, chop up the green cabbage, and rinse. Chop up the apple.\u00a0Add the lemon juice, salt and paprika to pan and stir well. Add cabbage and apple and stir well. Add more butter if needed. Cover and simmer for a few mins till cabbage is soft.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A couple of weeks ago, we went to an event hosted by Simply Good Food, our local CSA (Community Supported Agriculture). One of the growers, Frank van Steensel, was so eloquent about the superior nutrition of vegetables grown properly in nutrient dense soil, that it reminded me that there are not many vege recipes on this blog, yet&#8230; So let&#8217;s get started with our favourite cabbage recipe &#8211; Red Cabbage simmered with apples and onions. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[25,6,4],"tags":[],"_links":{"self":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/31"}],"collection":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=31"}],"version-history":[{"count":6,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/31\/revisions"}],"predecessor-version":[{"id":2483,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/31\/revisions\/2483"}],"wp:attachment":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=31"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=31"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=31"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}