Red Cabbage and Apple Slaw
Red cabbage contains twice as much vitamin C as the green variety
Loading ...April 8th, 2012
Recipes by Paula Bowman Food Styling by Ian Muggridge Prop Styling by Lara McGraw Photography by James Tse
Servings
4Prep Time
20 minutesCook Time
30 minutesIngredients
- 2 tablespoons unsalted butter
- 1/4 teaspoons fennel seeds, crushed
- 1 Cup thinly sliced sweet onion
- 1 teaspoon kosher salt
- 1/2 small red cabbage, quartered, cored and finely shredded (about 5 cups)
- 1/2 Cups apple juice
- 1 large Granny Smith apple, peeled, cored and coarsely grated
- 1 teaspoon apple cider vinegar
- 1/4 Cups hazelnuts, toasted and roughly chopped
Directions
In a large heavy-bottomed pot with a tight-fitting lid heat butter and fennel seeds. Add onion and salt, and cook over medium heat until onions are translucent, about 2 minutes.
Stir in cabbage and cook 1 minute. Pour in apple juice, reduce heat and cover. Simmer for 15 minutes, stirring occasionally.
Stir in apple and vinegar. Cover and cook for 2 minutes. Remove from heat, and let rest covered for 5 minutes.
Just before serving, toss with hazelnuts.
Nutrients Per Serving
Nutrients per serving: 221 calories, 15 g fat, 4 g protein, 22 g carbs, 5 g fibre. Excellent source of vitamins C and E.
