The Redness of Nature

The day after we pick up our CSA delivery, I often find myself in the kitchen trying to figure out what to do with my latest vegetables. Today I am tackling a magnificent, large head of red cabbage, making it in a German style.

As I cut into things, I was struck by the beauty of the inside of a head of cabbage, by the inside of a red onion.



The redness of the cabbage gets a lot more mixed up after it is shredded.



As the cabbage and apples simmer on the stove, the pot is a lovely mix of redness.



Here’s the recipe:

Braised Red Cabbage with Apples

-- 1 head of red cabbage
-- 2 generous tablespoons of olive oil
-- 1 red onion, quartered and sliced
-- 2 apples, peeled, cored, quartered, and sliced
-- Several tablespoons of chopped fresh dill
-- 1 cup chicken broth
-- 1/3 cup Balsamic vinegar
-- 2 tablespoons dark brown sugar
-- Salt and pepper

Quarter the cabbage and cut away the core. Shred it. In a large stockpot, saute the onions and apples in the olive oil over moderately high heat. After a few minutes, when they begin to soften, add the dill, bay leaves, cabbage, and broth. Cook until the cabbage begins to wilt. Stir in the vinegar, sugar, salt, and pepper. Cook until the cabbage is soft, stirring occasionally.

I hope it tastes as good as it looks and smells!