Stewed Red Cabbage & Raisin Salad
Good as a Rosh Hashana side dish…
Serves 6 -8
1 large head red cabbage, shredded
1/2 head of a small green cabbage, shredded
1/4 cup water
2 large onions, diced
2 large green apples, chopped
2 Tablespoons oil
1/2 cup dark raisins
1 Tablespoon dark brown sugar
1 Tablespoon lemon juice *
*Note: Rosh Hashana time many people follow the minhag/custom not to eat sharp or tart foods. I left this in the recipe anyhow as it adds to its flavor but is not readily discernible and the recipe is still sweet.
Put the shredded cabbages into a pot, add the 1/4 cup water and bring it to a boil. Let it cook for 15 minutes and then turn it off. Remove it from the heat and drain it in a colander. The cabbage may turn sort of purple or blue.
Saute the onions in the oil for 5-8 minutes. Add in the apples during the last 3 minutes and toss to ensure that they will not burn. Add the cabbage back into the pot, together with the raisins, sugar and lemon juice. Mix it well, Cover the pot and let it simmer on a low heat for 30 minutes. Serves well hot or cold.