Baked cabbage and apple

You know those weeks where you open your fridge and a full-sized cabbage stares back? Taking up precious fridge space (in our house at least; fridge space is never sufficient!) and asking for attention? And, you know that as soon as you take it out of the fridge and chop it up, the cabbage will magically expand across your chopping board and generate a larger quantity of vegetable than you started with?

I know. Cabbage has its merits, but it can also be a bit challenging.

Over time, I have found some reliable ways to put cabbage to good use. Most of these involve Asian flavours: Asian-style coleslaw, closely related ginger-chilli-soy coleslaw, and an Asian-inspired chickpea salad that features cabbage amongst other vegetables. I recommend those dishes highly, but sometimes I'm not up to eating through a full-sized cabbage in salad form either.

Thankfully, cabbage bakes really well. For those weeks where you don't feel like coleslaw of any variety, your fridge is bulging, and that cabbage is eyeing you off...I offer this baked cabbage and apple recipe.

The inspiration for this came from one of my Christmas magazines, the November 2013 issue of UK Vegetarian Living. The magazine version made use of apple juice and brown sugar, and suggested sauteing ingredients on the stove top before transferring to the oven. Using the oven is sacrifice enough in summer, so I skipped the sauteing step and this worked fine without it. I also substituted out the juice and sugar and used more fresh apple and some maple syrup instead.

The one downside of this dish? It only uses half a cabbage. If you have a large enough baking dish, though, it could easily be doubled!

Baked cabbage and apple

Adapted from the Baked Red Cabbage and Apple recipe in the November 2013 issue of the UK Vegetarian Living magazine

Serves 4 to 6 as a side

Vegan and fat free

Print recipe

Ingredients

1 red onion, thinly sliced

1/2 large cabbage (white or red), roughly chopped

2 large apples, peeled and diced

1 tbsp lemon juice

2 tbsp apple cider vinegar

1 tbsp maple syrup

2 tbsp water

Method

Preheat your oven to 180'C.

Place the chopped onion, cabbage and apples in a large baking dish. In a small jug or bowl, whisk together the lemon juice, vinegar, maple syrup and water. Pour over the cabbage mix and stir to combine.

Bake for 1.5 to 2 hours, checking every 30 minutes. 

Serve warm as a side dish, or this can be used cold in wraps.

Submitted to Ricki's Wellness Weekend.

Raw or cooked - what is your favourite way to eat cabbage?

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