November 14, 2010
30 min or less active, fall, gluten-free, side, spring, summer, vegan, winter
I'm half German and Michael is first generation so at Thanksgiving we like to pull out some old school German favorites, including this one for purple cabbage. This is a slightly modified recipe from the version Michael's mother makes. Her shortcut is to start with jarred red cabbage and then she adds the wine, apples and spices. The pickling spice I found in my grocery store was a mix of cloves, mustard seed, bay leaf, coriander seed, cinnamon pieces and red pepper flake among other spices. If you can't find pickling spice, I found this good recipe you can use to recreate it at home. The longer it simmers, the more tender and lovely it gets - so you can start this early on Thanksgiving day and just let it bubble away on a back burner until dinner time.
Servings: 6
Time: 15 minutes active; about 2 1/2 hours total
Price: About $6.05 total; $1.00 per serving
Nutrition (per serving):
Calories: 163.3
Protein: 2.3g
Fat: 0.17g
Saturated fat: 0.17g
Carbohydrates: 33.7g
Fiber: 4.8g
Sodium: 434.3mg
Cholesterol: 0mg
High In:
Good Source:
Low In: