Dutch red cabbage with apple

An original Dutch food blog simply does not exist without a recipe for red cabbage with apple. My version of this old-fashioned dish is cooked in red wine, which gives it a rich taste and fills the room with a lovely winter smell. Serve with red meat and potatoes from the oven. 

Fresh pasta or the latest recipe from Ottolenghi… I spend so much time discovering tastes from all over the world that I sometimes overlook what makes Dutch cuisine so special. Well, this recipe did the trick for me! So simple but so good, especially this time of year.

Did you know? The acid in the lemon and apple stops the deep red color of the cabbage from turning blue.

Read more about red cabbage in Deep purple and bright green.

Happy holidays everybody!


Red cabbage with apple

Ingredients (4 persons)

1/2 red cabbage (about 600 g)
2 onions
20 g butter (I usually use vegetable oil, but butter really gives this dish a traditional taste)
1 cinnamon stick
6 cloves
2 tbsp honey
juice of 1 lemon
200 ml red wine
200 ml water
2 tart apples (such as Goudreinet)
freshly ground black pepper
sea ​​salt


Put a large casserole dish on the stove. Chop the onions roughly and fry in the butter over medium heat until golden brown.

Meanwhile, remove the outer leaves of the cabbage. Cut lengthwise into quarters and remove the stump. Cut into thin strips.

Crush the cinnamon stick with the flat side of a knife. Add this along with the red cabbage, cloves, honey, lemon juice, red wine and water to the pan. Bring to the boil and simmer for 20 minutes with the lid on the pan.

Meanwhile, cut the unpeeled apple roughly. Add to the red cabbage and cook for about 5 more minutes, until the apple is soft. Season with freshly ground pepper and salt.