When I was little, we were taking a trip which involved driving across a bunch of states. Passing through a small German town, we stopped a hole-in-the-wall German “diner”, which had all sorts of traditional foods. My dad ordered the red cabbage, and once I tasted it, I essentially stole his plate. I then proceeded to ask for two more orders for road snacks. So while my family was snacking on nuts, chips, and the usual, I was in the backseat perfectly happy with my cabbage. Such a strange child.
Even now, one of my go-to, super fast family dinners is a “healthified” German dinner, which is chicken sausage, sweet potatoes, and sautéed greens, complete with red cabbage. Although the first three are pretty self explanatory when it comes to making, red cabbage is more daunting. Most recipes call for plenty of butter, a generous handful of salt, and a rounded cup of brown sugar. Instead, I sub in olive oil, a pinch of salt, and agave to make this spin on one of my favorites.
Healthy Red Cabbage:
1 bag or head of chopped red cabbage
3 T. apple cider vinegar
1 tsp. olive oil
2 generous tablespoons of agave or honey
1 chopped apple
about 2 T. water
1/2 tsp. good salt
a bit of black pepper
Heat oil in a pan over medium high heat. Add in cabbage and apple and stir for one minute. Add in water, stir for another minute, then apple cider vinegar. Reduce heat and let simmer for about 10 minutes. Add more water if needed, as well as the agave, salt, and pepper. Stir well and serve hot
This recipe isn’t just for a German themed dinner. I cook a big batch and use the leftovers for salads, side dishes, and scrambles. Or, you know, you could just take it on your next drive;)