Monday, April 17, 2017

Quick and Easy Red Cabbage

Feeling a little guilty about all the Easter candy? Me, too. This might be just the ticket to redeem yourself.

I bought a lovely red cabbage without a clue what I would do with it. We love German-style red cabbage with red wine and ideally, chestnuts. But it screams winter to me and the weather has been so lovely that I wanted to make something lighter.

This is super simple, doesn't have many ingredients, and it doesn't have to cook all day. One of the other nice things about it is that you can cook as much of the red cabbage as you want. No need to use an entire head.

I cooked this in a cast iron skillet, but I'm sure any pan would do. You could also add some thinly-sliced red onion if you like.

Quick and Easy Red Cabbage

4 tablespoons of butter
1/3 of an average head of cabbage
1 tablespoon apple cider vinegar (to taste)
1 tablespoon salt
2 apples
1 pint of fresh blackberries

Melt the butter in a large skillet over medium heat. Slice the red cabbage as thin as you can and cut into small pieces. Add to the pan and cook, turning now and then. Sprinkle with the apple cider vinegar. You may want to increase the amount to taste. Peel apples, core, and cut into bite size pieces. Add to pan. Continue to cook and turn for about 20-30 minutes. The cabbage should be soft, but with a slight crunch. Add the blackberries and toss well before serving.

Cut the cabbage into small bits.

Add apples.

Slightly crunchy and oh-so-healthy!


  1. I must live in the wrong part of the country. It never occurs to me to cook cabbage. Although I have had creamed cabbage in the long ago past that was delicious. Anyway, this looks pretty good and colorful!

  2. Simple, healthy, and pretty.
    Nicely done.