Show of hands – who actually uses the full range of fall vegetables that are available? Yah, I thought so. Carrots, potatoes, sure. Parsnips and turnip – maybe. For the really adventurous – green cabbage for coleslaw and sauerkraut. But what about those cute little red cabbages sitting there? After tossing them in a bit of salad for colour, what are you going to do with them? The Master Seamstress has been making German Cabbage Casserole for a bit now. During a recent supper, I watched all six of the grandkids inhale it.
Deciding to test the theory, I replicated the dish at home. Pretty much the same results. As one small caveat – the delicious smell coming from your oven will help cover up any noxious odours the bodies in your household produce after eating this much cabbage. Just sayin’
German Cabbage Casserole can be cooked one of three ways. On low in your slow cooker will give you a side dish ready for your evening meal. Simmering on the stovetop will ensure that visitors to your home will be greeted with the delicious smell of cloves and apples for days. Baking it in the oven strikes the balance between the two. Your home will still smell fantastic, but you won’t have to check on the dish more than once or twice. Take your pick.
There are only a couple of tips I can give you, since this is truly a one-pot vegetable side dish.
- Be sure to cut out the thick white centre core completely. It isn’t bad for you, but it won’t ever cook down to the same texture as the rest of the leaves.
- Use a good baking apple – one that will hold it’s shape. I’d recommend Gala as a go to, or Alexander if you can get your hands on them.
- And finally – the question of the whole cloves. If you don’t want to run the risk of biting into one, I would recommend substituting ground cloves. Use about 1 teaspoon in place of the 6-8 cloves that are called for.
German Cabbage Casserole
- 6-8 whole cloves
- 1/2 c white sugar
- 1/2 tsp salt
- 1/3 c vinegar , preferably apple cider
- 2 apples , peeled, cored, sliced
- 1/2 tsp nutmeg
- 2 bay leaves
- 1 onion , sliced
- 1 medium red cabbage , cored and thinly sliced (approximately 6-8 cups of sliced cabbage)
- 1 Tbsp canola oil
- 3 Tbsp cornstarch
- 1/2 tsp cinnamon
Combine all ingredients together
Pour 1/2 cup water overtop
Simmer 1 hour, bake in oven 1 1/2 hour at 350 F, cook on low for 6 hours in slow cooker
Add no more than 1/2 cup water at a time if necessary