- 2 medium red cabbages (3-4Lb, 1½-2Kg)
- 3-4 apples (Granny Smith)
- (optional) 10-15 slices bacon
- ¼tsp ground cloves
- ½tsp all-spice
- (optional) ¼tsp cardamom
- 1 TBsp sugar
- a little butter
- potatoes
- meat (sausages, stew beef, or meatballs)
![[red cabbage]](dufoodpix/rodekool150_2.jpg) |
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- Peel and cut potatoes, start preparing meat and (optional) bacon;
- Remove two outer leaves from the red cabbages, wash cabbages;
- Cut cabbages in two from top to bottom,
cut out white stem cone and discard;
- Slice bottom quarts of cabbages thinly
(¼", ½cm;)
- put 1½ cup (350ml) water in large cooking pot or wok,
add ½ tsp all-spice;
- Unravel cabbage slices and wash, put in wok;
- Slice top quarts of cabbages thinly
(¼", ½cm;)
- Unravel slices and wash, add to the large pot or wok;
- Cover pot with lid and bring to a boil, then lower heat,
but keep at a boil. Total boiling time: about 25 minutes;
- Bring potatoes to a boil when cabbage is boiling,
lower heat, cook for 17 minutes;
- Wash and core apples, cut in small pieces;
- When cabbage has boiled for 15 minutes, raise heat
and put cut apples on top, cook for ten minutes more;
- When potatoes have cooked for 17 minutes, drain
and leave on low heat for 2 minutes.
- Drain water from cooked cabbage, add some butter and
¼ tsp of ground cloves, ¼ tsp of cardamom,
a Tablespoon of sugar and mix, and then add bacon and mix further.
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