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Sweet red cabbage with apple

by Alice Warner |

This delicious side dish can become a meal in itself with a little creativity. We have often eaten it with potatoes and schnitzel as my partner is Austrian and he loves it this way. However, you could also add it to potato salad with chickpeas or white beans for a delicious lunch. I even think it would be delicious in a toasted sandwich or simply on toast by itself. Whatever way you eat it, it’s amazing. If you don’t have a red cabbage in your box this week, this is a recipe to remember to look up for next time you do.



15g butter or olive oil
2.5 cups finely sliced red cabbage
½ cup sliced green apples
2 tablespoons of sugar or other sweetener
40mL white or apple cider vinegar
1.5 tablespoons water
1 teaspoon salt
A generous grind of black pepper
1/8 teaspoon ground cloves



  1. Put everything in a saucepan, bring to the boil and then simmer for 2 hours until very soft and tender.

The finer you chop the cabbage and apple, the better, in my book. A mandolin or food processor helps with this. This will last for 4 or 5 days in the fridge so it’s worth making ahead of time, when you have time, to nibble on throughout the week.

Shredded red cabbage 

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