Rode Kool met Appel (Dutch Red Cabbage with Apple)
Rode Kool met Appel / Dutch Red Cabbage with Apple is a traditional Dutch side dish that is often eaten with stewed meat. The best known dish it is eaten with is a stewed meat dish named Hachee. Rode kool met appel is often eaten during winter and served as a side dish at Christmas.
Dutch red cabbage with apple is obviously made with red cabbage and apple as well as some cinnamon and bay leaves. I also like to add juniper berries. Vinegar and sugar are used to give a nice sweet and sour flavor to the dish. The combination of the sweetness of the apple with the cabbage and vinegar is really nice. I also like how easy it is to adapt this dish to your own palette, some enjoy a more sour, tangy taste, others prefer things sweet. Whatever you fancy, you can adjust it to your liking.
Dutch red cabbage with apples is an easy dish to make it just takes time. You basically add all the ingredients except for the apples to a large pan and leave to simmer for an hour, stirring occasionally. Next you stir in the apples and leave to simmer for another half hour and that’s about it.
I like to finish it with a knob of butter stirred in. There are versions out there that are faster, but I prefer to take some time making my ‘Rode Kool met Appel’.
There are many variations possible with this ‘Rode Kool met Appel’ dish. Some people like to start off by first frying the red cabbage till wilted before simmering with the other ingredients. Others like to add an onion or use apple sauce in addition to or instead of fresh apples. This recipe is a basic recipe to get you started and you can adjust it to your liking.
Dutch red cabbage with apple is often served with a Dutch stewed meat dish named “Hachee” but it also pairs really well with wild game meat.
- 1 red cabbage a small red cabbage – 1.5 lbs / 700 gram
- 2 sweet and sour apples
- 1 cinnamon stick
- 3 cloves
- 3 bay leaves
- 2 juniper berries optional
- 2 tablespoons apple cider vinegar can be substituted with regular vinegar
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 cups water
- 1 tablespoon butter
- salt & pepper to taste
- Remove the outer leaves of the cabbage and cut the cabbage into quarters and remove the core, the hard white stem of the cabbage. Finely slice the red cabbage (approximately ¼" / ½cm).
- Next, add the finely sliced cabbage into a large pan (e.g. a large saucepan, soup pot or Dutch oven). Add the cinnamon stick, cloves, bay leaves, juniper berries, vinegar, sugar, two teaspoons of salt and pour over the water.
- Cover and leave to simmer for about 1 hour stirring occasionally. If the water starts to evaporate too fast add some more water.
- Peel and cut the apples. I prefer to cut them into dice but you can also quarter them or finely slice them. Everyone prefers them differently.
- Add the apples to the red cabbage, stir, and leave to simmer for another 30 minutes.
- Add the butter and leave to simmer for another 5-10 minutes with the lid slightly tilted to make sure any remaining water evaporates. If the water is already evaporated you can just stir in the butter.
- Season with salt and pepper, taste and if needed add more sugar or vinegar depending on your preference.
- Serve with Dutch hachee (a stewed meat dish) or another stewed meat dish. Red cabbage is also served with wild game meat.
- If you prefer a finer sliced cabbage you can use a food processor to shred the cabbage finely. Or slice them a little thicker if you prefer.
- Add the cloves and juniper berries to a tea egg/ball so they are easily taken out again when done
- The Nutrition facts in this recipe are based on the ingredients and cooking instructions as described in the recipe and are based on statistical averages. The exact nutritional values may vary depending on the ingredients used etc. Nutritional facts exclude side dishes.