This is a wonderful accompaniment to brisket or chicken, and can be made ahead for the holidays.
I can still smell and taste all the delicious dishes my stepmother, Pam, would make every Friday, when my older brothers and sister would all come home for shabbat dinner. Happy times.
I see now that many of the recipes she made were from Cooking with Myrna Rosen, known as “The Cooking Bible” in South Africa.
Does anyone remember this book?
When I moved to Los Angeles and Pam gave me this wonderful cookbook, I found the recipes very intimidating. Very little detail, no pictures—and no one to show me!
I wish that I had been as interested in cooking when I was growing up as I am now.
That’s one of the reasons I always try to involve my toddler in what I’m making. It warmed my heart when she asked me for a toy vegetable peeler; I couldn’t find one anywhere, so I promised her she could peel the carrots next time. I figure at 3 1/2, she’s ready!
I’ve included all the details that I wished I would have had when I first made this—hopefully any newbies out there will find this helpful.
How to coarsely shred cabbage
Slice cabbage in half; cut out core.
Slice into 1/2-inch slices length-wise and then slice those in half.
- 1 large red cabbage, 2 to 2 1/2 pounds, roughly shredded (see notes)
- 2 large sour green apples (recommended: Granny Smith)
- 6 cloves
- 1 lemon
- 1/2 cup light brown sugar (not packed)
- 1 cup water
- 1 teaspoon kosher salt, freshly ground black pepper (about 8 grinds)
- 2 tablespoons canola or vegetable oil
- 1/2 tablespoon corn starch (optional)
- Wash cabbage and drain; lay on a baking sheet covered with a double layer of paper towels and blot with paper towels to get rid of most of the water.
- Squeeze the lemon juice into a small bowl; peel and slice apples into 1/2-inch slices and add to bowl with lemon juice.
- Heat oil in a large heavy pot or Dutch oven over medium-high heat; add cabbage and cook till limp, stirring often; about five minutes. (Tongs make this much easier.)
- Stir in all other ingredients, except corn starch; bring back to a boil then reduce heat to low; cover and simmer for 1 - 1 1/2 hours until cabbage is very tender, stirring from time to time.
- Mix corn starch with 1/2 tablespoon water to form a paste; scoot the cabbage over and stir into the liquid and mix into the cabbage; increase the heat and boil uncovered until the liquid has reduced to a sauce-like consistency. Use your tongs to fish out the cloves while you are doing this.
- Add more salt and pepper if needed.
- If you don't have corn starch, just increase the heat and allow the liquid to reduce until it forms a sauce-like consistency. The corn starch just helps thicken the liquid.
- Serve hot (preferred) or room temperature.
- Tastes even better the day after you make it. Will keep in the refrigerator for five days. Allow to cool completely before refrigerating.
- Reheat covered over medium heat.