Red cabbage with apples (called rode kool met appeltjes in Dutch) is a classic in the Dutch kitchen. It is the kind of food that you can imagine old Dutch grannies, in red and white chequered aprons, stirring over a hot coal stove. The sweet-sour bite of this side dish is at its best when served with slow-cooked venison or stews, like draadjesvlees. But aside from tasting good, this recipe for red cabbage with apples also provides some impressive nutritional benefits. In fact, cabbage contains sulforaphane, which is said to increase enzymes that lower your risk of getting colon and lung cancers. And apples are, of course, a good source of potassium, folic acid, beta-carotene, vitamin C and antioxidants. Make that another helping for us, please!
Photo © Karin Engelbrecht
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