Irish Red Cabbage and Orchard Apples Recipe A very delicious tart and tangy side dish to replace the standard boiled green cabbage. Serves 4 to 6 healthy appetites. Ingredients : 1 Full head of fresh garden picked, red cabbage, cored and shredded. 2 Tablespoons apple cider vinegar. 5 Tablespoons granulated sugar. (Adjust to taste). 1/8 teaspoon cinnamon. 1/8 teaspoon ground cloves. 1 teaspoon Sea salt. Freshly ground mixed colored peppercorns to taste. 1/2 cup of fresh spring or tap water. 3/4 pound fresh orchard picked McIntosh apples, washed, peeled, cored, and quartered. (See Apple data below.) 1 each fresh orchard picked Red Delicious apple, washed, peeled, cored, and quartered. (See Apple data below.) Preparation : In a large, deep "non-aluminum" heavy skillet or seasoned cast iron Dutch oven, combine the shredded cabbage, apple cider vinegar, cinnamon, cloves, sugar, sea salt, and fresh water. Bring to a gentle boil. Place the quartered apples over the shredded red cabbage, cover the skillet, and cook this mixture gently for about 30 minutes, or until the red cabbage is tender and the apples have turned very soft into a pulp. After cooking 20 minutes, partially uncover the skillet, so most of the cooking liquid evaporates. Stir the delicious and tangy mixture, adjust the taste with seasoning. Add more salt and freshly ground pepper as per taste. Caution : DO NOT use any aluminum cooking pots or pans for this recipe
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