As with practically any low-and-slow food, the braised cabbage will taste even better the next day (if there's any left). I've found myself many times sneaking a forkful of refrigerated cabbage in the middle of the night. The slight crunch of the cabbage, the sweet and sour combination, the tenderness of the apples...…yum!!
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Rode kool met appeltjes
As with practically any low-and-slow food, the braised cabbage will taste even better the next day (if there's any left). I've found myself many times sneaking a forkful of refrigerated cabbage in the middle of the night. The slight crunch of the cabbage, the sweet and sour combination, the tenderness of the apples...…yum!!
7 comments:
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I love "Rode Kool" I am going to make this recipe today although I wont use a cinnamon stick instead I mix cinnamon into the wine and sugar mixture , it brings memories back from the time I was still lived in the Netherlands.
ReplyDeleteAn American friend of mine suggested a variation that replaces the apples with slices of unpeeled orange. It's surprisingly good, especially when you stick the odd clove into the orange peel.
ReplyDeleteI also like using a cooking sherry instead of vinegar. As the fridge magnet in the kitchen says: "I cook with wine. Some even goes in the food!"
I use balsamic vinegar.Yum!
DeleteAlso apple sauce instead ....
Found your site a couple of days ago and loved it. Even for a dutch person this is good reading.
ReplyDeleteRode kool met appeltjes is eaten at our home with bloedworst (bloodsausage). It sounds nasty but is delicous.
Hello there i am from Belgium and i use apples honey cloves and thyme and bayleaves .love to add some brown sugar and apple sauce,
ReplyDeleteAll the texan friends love it , it has something festive , brats and cooked potatoes and belgian beer makes it complete
Found your website a few days ago. Being Dutch and a bit homesick - living abroad-, I was looking for some old-fashioned Dutch recipes. Making "Rode Kool" with apple and Hachee. Thanks for the recipes.
ReplyDeleteGood recipe. Better to put thd vinegsr and apple towards the end of cooking the red cabbage.Makes the cabbage ready faster.
ReplyDelete