Jennifer – green wife of a green military guy 🙂
On her blog she writes about their journey while trying to become a zero waste household… .
In her last post she wrote that sometimes when her husband is out at sea she skips trips to the store and she lives on cereal and raw cabbage for days.
When I read it I knew I have to write this post. I’ve waited to post this recipe for a long time now and finally I feel like this is the perfect time to do so.
This is a dish that my mother used to make a lot. It goes great with potatoes (mashed or not), all kinds of meat and as a main dish with nothing else on a plate (maybe a piece of good bread to soak the juices after all).
It’s very simple and easy to make and after it’s made it can be store in the fridge for a few days.
This recipe makes about 2 servings.
1 Tbsp. butter
2 apples (any kind), peeled and cut into small cubes (my favorite kind is granny smith and I use it in every recipe that calls for apples)
1 cabbage (whatever cabbage you have or like)
pinch of salt
This time I used Chinese cabbage because it’s the only cabbage I can sneak into my husbands’ diet, so for the most of the time I have it in our fridge. When it cooks it doesn’t smell like regular cabbage and its taste is much milder that the other ones.
If you use a different cabbage you need to cook it longer and add more apples. Chinese cabbage cooks really fast and that’s one of the reasons I use it for this dish… I can make it in 20 minutes 🙂
Chop the cabbage. Cut apples into small cubes. Put those two together in a sauce pan, add butter. Cook covered on a low heat until apples are soft (but not mushy). Stir occasionally.
Add salt if you want, but just a pinch.
Add water if you see cabbage and apple mixture doesn’t have any and it starts to burn on the bottom, but that shouldn’t happen if you cook in on a low heat and stir it often.
If at the end the mixture has to much liquid in it you can use a tsp of corn starch or arrowroot to thicken in up.
I ate it with fresh baked bread and homemade butter.
Bread recipe is adapted from Sonoma Garden.
Everyday Oat and Seed Bread
put into bread machine in this order:
1 1/4 cup water
1 1/2 Tbsp. sugar (white, brown,honey)
1 1/2 tsp. salt
1 1/2 Tbsp. vegetable oil or butter
1/4 cup oatmeal
2 cups unbleached white flour
1 cup whole wheat flour
1 tsp. vital gluten (or bread flour)
2 1/2 tsp. yeast
Set on dough setting. When it beeps during the second kneading (about 30 minutes before the end) put:
1/2 cup sunflower seeds
1/4 flaxseed meal
When the dough is ready put it into a greased loaf pan and let rest for about 40 minutes. Brush top with milk. Bake in the oven for 25 minutes at 425 degrees.
Jennifer, the next time you’re all by yourself gather some extra apples, because it looks like you’ve got plenty of cabbage already 🙂 and viola. no more raw cabbage for days and days…
… and from now on this dish is going to be “Jennifer’s Cabbage and Apples” in my book.