German Heritage Red Cabbage and Apples

Since we are in such an apple mood (Great since apples are not very juicy this year), I thought of one of my grandmother’s special dishes: Cooked Red Cabbage and Apples.

Now, Max, this wasn’t the “alcohol enhanced” grandmother, but the one who learned to cook from her German mother-in-law. She spent the first year of her marriage living with the mother-in-law (not me, baby) and learning how to fix all my grandfather’s favorite dishes. This was one of them. Most Germans around home only used the red cabbage, but Grandmother insisted that her mother-in-law “insisted” (read demanded) that this dish must have the sweetness of apples. Note that this recipe is for 12 servings. Grandmother only cooked in large quantities.

This is a staple winter dish in homes of German heritage. Usually served with mashed potatoes or dumplings, and a beef roast that has lots of rich, brown gravy.

Red Cabbage with Apples:

1 head red cabbage
2 apples
½ cup onion
2 tablespoons butter
½ cup red wine vinegar
1 bay leaf
2 tablespoons sugar
½ teaspoon salt

Using the slicing attachment of your food processor, but the cabbage in to 1/8 inch strips. Peel and core the apple and also cut into 1/8 inch slices. Chop the onion in the processor.

In a large skillet or a Dutch oven, cook the cabbage, apples, and onion in the butter for bout 5 minutes.

Add vinegar, bay leaf, sugar and salt. Cover. Bring mixture to a boil; then reduce the heat and simmer 35 minutes until the cabbage is tender. Remove the bay leaf before serving.

Makes 12 servings.

Fried Green Apples

Yesterday, as I was thinking about how to incorporate all the fresh garden vegetables, and blackberries, into menus I realized that one fruit that was missing out of the mix was green apples. Thanks that to that late April freeze, we have hardly a dozen apples on any of our trees. Usually by now the trees are having their first drop of excess hard little green apples. As a kid it took only one encounter with a sour green apple to learn that they were unedible, and good for nothing but throwing at friends. But they do make delicious Fried Green Apples.

This treat must have developed back when you only ate what you grew so nothing could go to waste. A mess of Fried Green Apples could be made by the least skilled cook on an open hearth. All you needed was a heavy iron skillet over some coals, apples, and some sort of sweetener. I suppose pioneers used honey or molasses and ate them tarter than we do. Green apples for most farm families were the first fruits of the season, and what a treat it must have been to have some fresh fruit.

Unless you have your own apple trees, nobody fixes the Fried Green Apples anymore. I know Max, that you have some apple trees so you can try this heirloom recipe. If using the green apples, you will probably need to add a bit of water and cook longer on a lower temperature. Ripe apples cook up in as little as 10 to 15 minutes.

Southern Country Fried Apples:

6 apples
3 tablespoons fresh bacon fat, or butter
1/3 cup sugar

Peel, core, and slice the apples. (We sometimes did not even peel them.)

Heat the bacon fat, or butter, is a hot heavy skillet with lid. When the fat sizzles, add the apples. Cover and cook quickly. Cook until the apple slices are soft and there is still some juice in the pan. Time depends on age and type of apples.

Take off the lid and sprinkle the sugar over the apples. Stir and cook, uncovered, until the liquid is absorbed. Apples should begin to brown.

Serves 6

In the past, Fried Apples were served with the main part of the meal, just like a vegetable. My family prefers them as a dessert with biscuits or cornbread. The leftovers reheat well for supper or breakfast.

Some cooks gussey this up with cinnamon, nutmeg, brown sugar, but then you have Apple Sauce or Apple Butter.