I grew up with the most fabulous Eastern European neighbours who fed us regularly and one of the things that I LOVED best was red cabbage. The colour, the apples and the almost magical way it all came together in the pot.
Sadly, I’m the only one in my family that loves it so making a batch means I’m eating it for a scary amount of time.
So, I’ve found something else even more fabulous-Braised Apple, Kale and Sprouts.
It’s so incredibly easy, the only trick is to give it enough time in the oven to truly meld together.
I start with chopped kale (stems and all) and sliced sprouts. Small one picks the produce each week so many of our vegetables are purple right now. Choose a pot with a tight fitting lid OR use your slowcooker to do all of the work.
Pile on top of that loveliness; apples, figs, caraway seeds, apple cider, pepper and weirdly-earl grey tea. Trust me about the tea, it just adds a little extra something. Bake (covered) in a low oven for a couple of hours. Check after an hour to make sure you have enough liquid, you can always add a wee bit more tea.
Ta da! A gorgeous side dish that make everyone happy.
- 3 cups each sliced kale and brussel sprouts
- 2 cups sliced apples
- 1 tsp caraway seeds
- 1 tsp pepper
- 1 cup apple cider
- ½ cup earl grey tea
- 3 T chopped figs (dried)
- (salt to taste-I add it at the end)
- Pile all the ingredients into a pot with a tight fitting lid and bake for 2 hours at 300 degrees of place everything in the slowcooker on low for 6 hours.