This recipe comes from our Country Program Coordinator Christine O’Halloran, whose mother is from the Netherlands. This braised cabbage recipe is a typical dutch winter dish that goes perfectly with hachee (beef stew) and potatoes.
Ingredients
- 1 tablespoon butter
- 1 tablespoon chopped onion
- 1 red cabbage, finely sliced
- 2 apples, peeled and sliced
- 1 teaspoon white wine vinegar
- 1 teaspoon sugar
- The zest of half a lemon
- 1 bay leaf
- 1 clove
- ½ cup rice
- 1 teaspoon corn flour
- Salt & Pepper
Method
In a large saucepan, sautee the onions in the butter. Now toss in the red cabbage, stir and allow to simmer for 10 minutes. Add the rest of the ingredients, along with enough water to cover the cabbage. Simmer for an hour or two, or until soft but not mushy.
In a small bowl, mix a little bit of the cooking liquid with the corn starch (corn flour) and add to the saucepan. Allow to thicken. Season the Rode Kool Met Appeltjes to taste and serve.