German Tangy and Sweet Red Cabbage

Bowl of Red Cabbage made with sugar and vinegar on a mosaic table

My Grandma’s Sweet and Tangy Red Cabbage (Rote Kraut)

After going to Nevada City to join Rick’s daughter and boyfriend and his family, we had Thanksgiving 2 at our house with my son Alex, his girlfriend Shannon, and my son-in-law’s parents. (My son-in-law is in the Navy, stationed in Japan, with my daughter and our two grandkids).

We had a lot of fun and one of the highlights was making authentic German red cabbage. Actually, it was my son’s request–but as I was limited in time and space, I asked him to bring the chopped cabbage. He did and I was happy to make the recipe. It’s very easy. The trick for the best results is to use no water, just red wine and red vinegar for the liquid. Also it does take a few hours to cook to the right tenderness and flavor, but is just as good if made in advance and reheated. In fact, that’s my favorite method.

When I have had red cabbage at most German-type restaurants I find it too sweet. The way my Grandma made it it is on the tangy side, with just a hint of sweetness, from the apples and sugar, (in this case, Xylitol. ( If you’ve been following my blog, you know that’s my preferred sweetener for low carb sweetening.) It’s such a great way to enjoy a dish that’s not often served, that is low carb, low calorie, and is full of flavor, fiber, and nutrition *.

 

Dining table with my son and his girlfriend at the end

Thanksgiving2–my son and his GF at our table

GERMAN TANGY AND SWEET RED CABBAGE

INGREDIENTS

  • 1 red cabbage (size–your choice) this recipe is for about a 1-2 lb, cabbage
  • 1-2 apples,  sweet/tart, such as Pink Lady, or Pippin, cored and chopped (I do peel them, but leave some peel on)
  • 1-2 Tbsp. unsalted butter (the butter gives a smoothness to the result)
  • 1 cup dry red wine (use more if the cabbage is drying out)
  • 1/2 cup good quality red wine vinegar
  • 2-4 Tbsp. Xylitol –to taste
  • Salt or Salt free seasoning–to taste

TO DO: (serves 4-6 as a side dish or 2 with leftovers)

1. Remove cabbage outer leaves and inner core; chop cabbage into approx. 2 “ pieces

2. Core and peel apples, and chop into approximately 1/2″ pieces

3. Add all ingredients into a Dutch oven or 4 qt. pot.

4. Cook on stovetop for approx. 3-4 hours, tasting for sweet/tangy balance and tenderness

That’s it!

Serve as a side dish; and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Enjoy!

*https://www.livestrong.com/article/272966-red-cabbage-nutrition-information/

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Roasted Winter Vegetables

 

raw-ingredients-roasted-winter-vegetables

Raw ingredients – lots of good stuff!

diabetes-friendly-roasted-winter-vegetables

Ready to enjoy!

I’m reposting this as I’ll be out of town for much of the rest of this month- and it’s one of my favorite recipes for this season!

So good, pretty and easy! Take a mix of colored raw winter vegetables; your choice; (I’m sharing our latest mix- but almost any root veggies that you like will be fine for this).

I like to include vegetables that aren’t so common such as white turnips, parsnips and kohlrabi, as well as the old standards like carrots, onions and beets. Sometimes I also add fennel and delicata squash.

I made a large mix of these  last year for our Christmas Eve family dinner – it was the highlight of the meal; (even though we had also had roast turkey, leg of lamb, sweet potatoes, green beans and salad)!

A non-holiday suggestion is serve with roast chicken and the always good green salad– so delicious and healthy!

Roasted Winter Vegetables

INGREDIENTS

  • 1 bunch each of red and yellow beets (save the greens for a future dish- recipe to come)
  • 3-5 white turnips
  • 1 bunch Kohlrabi
  • 4-5 carrots
  • 1 large red onion
  • 3-4 parsnips
  • 2-3 Tbsp olive oil
  • Salt-free seasoning and pepper to taste

TO DO:

1. Preheat oven to 425.

2. Scrub all vegetable; cutting off ends and any bad spots. Only peel Kohlrabi; other veggies are cooked unpeeled.

3. Cut beets, kohlrabi, turnips and onions in 1/2. Cut carrots and parsnips in 1/2 lengthwise. Mix in a bowl with olive oil and seasonings.

4. Lay all cut veggies on one layer (each piece touching the pan) face down on oiled baking sheet and bake for 45-50 minutes until tender.

5. You can then turn off the oven and let vegetables roast on their own for at least another 1/2 hour — they become carmelized and sweet- melt in the mouth!

7. Add more seasonings and salt if you like.

8. Serve with gusto!

Enjoy and Happy Holidays!

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