Veggie Might: Red Cabbage with Apples

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

Does anyone else have those friends who bring out your inner junk-food junkie? For me, it's my friend C. She's a tall, slender woman who barely eats. Food is just not on her radar.

C doesn't cook; she can eat an apple and call it lunch. She will eat one serving of potato chips and put the bag away. It's unnatural. And unfortunately, I don't share her resistance to wolfing down the whole bag.

So to counter a weekend spent with C (and cinnamon rolls, guacamole chips, popovers, and White Castle), I made Mark Bittman's delicious and deliciously simple Red Cabbage with Apples. I wish I'd taken a photo of the cabbage as I cut it. If you make this, take a minute to marvel at the magenta and white brain-like twists and turns. Gorgeous.

True to form, I made a few tweaks. I could barely taste the clove, so I upped the recommended amount. I thought I could peel the apples while the cabbage cooked, but I was wrong. You'll need to stir the cabbage frequently to avoid scorching and add a bit of water or stock if necessary. The pink brains need your attention, and they're worth it.

This dish is bright and tangy with a hint of sweet. Curling up with an overproduced sci-fi miniseries and a bowl of red cabbage and apples will cleanse any lingering junk-food guilt that may linger from a weekend food frenzy or holiday sweets-fest. And it tastes so good, you may forget you're being healthy.

(Incredible red cabbage photo from Flickr member jasonwebber.)

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If you like this recipe, you might also dig:

• Grilled Swiss Chard
• Hot and Sour Cabbage Soup
• Italian White Bean and Spinach Soup

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Red Cabbage with Apples
From How to Cook Everything Vegetarian by Mark Bittman
Yields 12 1/2-cup servings

1 tbsp canola oil (or any neutral oil)
1 head red cabbage (about 2 lbs), cored and shredded
3 medium - large Granny Smith apples, peeled, cored, and chopped
4 - 5 cloves
1/2 cup veggie stock
salt and pepper to taste

1) Core and shred the cabbage. Peel, core, and chop the apples into chunks.

2) In a large sauce pan, heat the oil over medium heat. Add the cabbage and cloves, and cook for 20 minutes or until soft. Stir often and be careful of scorching.

3) Add veggie stock and apples. Stirring frequently, cook for another 10 to 15 minutes or until apples are soft (or the texture you like).

4) Fish out cloves (if you can find them) and serve alongside a hearty main dish.

5) Dig in; and if you end up eating it all, it's okay. It's sooo good for you.

Approximate Calories, Fat, Fiber, and Price per Serving
66.1 calories, 2.67g fat, 2.75g fiber, $0.35

Calculations
1 tbsp canola oil: 120 calories, 14g fat, 0g fiber, $0.08
1 head red cabbage: 352 calories, 2g fat, 24g fiber, $2.00
3 medium Granny Smith apples: 312 calories, 0g fat, 9g fiber, $2.00
4 - 5 whole cloves: negligible calories, fat, and fiber, $.02
1/2 cup veggie stock: 10 calories, 0g fat, $.10
salt and pepper to taste: negligible calories, fat, and fiber, $.04
Totals: 794 calories, 32g fat, 33g fiber, $4.24
Per serving (totals/12): 66.1 calories, 2.67g fat, 2.75g fiber, $0.35

Posted in: Sides,Vegan,Vegetarian,Veggie Might