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STEWED CABBAGE WITH SWEET POTATOES, APPLES, and CIDER

STEWED CABBAGE WITH SWEET POTATOES, APPLES, and CIDER VINEGAR (Mock Sauerkraut)
By Anne Landefeld on Saturday, August 17, 2013 at 10:18pm
This is a salt restricted diet mock version of Sauerkraut that can be prepared ahead, refrigerated and eaten later.
Ingredients:

? 1 medium head cabbage, about 3-1/2 to 4 pounds, shredded into 1/8 to 1/4-inch slices
? 4 cups cider vinegar
? 2 teaspoons salt, or to tastePepper to taste
? 1 cup dry white wine or vermouth
? 2-1/2 cups water4 medium sweet potatoes, scrubbed or peeled, cut into quarters
? 1 large onion, cut into thin wedges
? 1 large apple, cored and cut into 4 wedges
? 1 small bay leaf1 teaspoon dried thyme leaves
? 2 teaspoons caraway seed8 juniper berries (optional, but very good)
?
Directions:

1. Place the cabbage in a very large non-reactive bowl or pot.
2. Add the vinegar and salt. Let stand for about 2 hours, tossing occasionally.
3. Place in a colander and drain well. (For a milder vinegar taste, rinse with water and drain. However, it is the vinegar that makes this taste “like” sauerkraut.)
4. Place the drained cabbage and the remaining ingredients in a large Dutch oven or soup pot.
5. Bring to a boil; cover, reduce heat to medium-low, and simmer about one hour. Taste and adjust seasonings as needed. (The vinegar taste will mellow as the cabbage continues to cook.)
6. Simmer another hour, until the cabbage is very tender.
7. Serve immediately, or keep warm on a very low heat for up to 30 minutes.
8. Serve with good rye bread with apple butter.
Variation: If desired, pork can be added to the cabbage for a heartier one pot meal. Use about 1-1/2 pounds of bone-in country-style pork ribs. Season with salt and pepper and brown in a little oil before adding the drained cabbage and remaining ingredients to the pot.

STEWED CABBAGE WITH SWEET POTATOES, APPLES, and CIDER was last modified: by

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