My Grandmother was quite something, a very lively, determined and courageous woman with great style. She kept a beautiful house, and was also a great cook. Not necessarily exquisite cuisine, but more of an everyday cook. Also super fast and very inventive.
But she was also very “hip” for those days and cooked complete dinner parties, copied exactly from american magazines. We’re talking around 1950’s here, so I think that is pretty impressive.
Her friends must have loved coming over.
My grandmother didn’t have a crock pot yet, but I do remember her slow cooking on her Paraffin Stove.
My Grandmother and my mom 1938
Slow cooked Red Cabbage with apples and spices, just the smell reminds me her and my mother who has cooked the same recipe for over half a century. To me this is home cooking.
I don’t make it very often but when the temperature drops it’s just what my body asks for. Hot, cozy comfort food.
(Ref sugar free, Dairy free, Egg free, GF, Vegan, Vegetarian)
Serves : 6-8
2 tbsp. coconut oil (or butter)
1 medium red cabbage, shredded
1 medium onion, peeled and chopped fine
2 medium apples, peeled and diced small
1/4 tsp. ground dry ginger
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground all spice
2 bay leaves
1/4 Cup Coconut sugar (or regular white)
1/3 Cup apple cider vinegar
1 1/4 Cups water
1/4 Cup red wine (I use alcohol free wine so that works fine too) or more water
This couldn’t be easier.
Place all the ingredients in the slow cooker, toss very well.
Set the cooker to high and put on the lid. Leave to cook for 5 to 6 hours, depending how hot your slow cooker is. The water amount is just right for my slow cooker, but half way through cooking check to see how you are doing on the liquid, it shouldn’t get dry. Add a little water if necessary.
This is one of the few vegetable dishes that you want well cooked.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it thecookingspoonblog on instagram! You’ll make my day ♥
Not quite what you’re looking for? How about Endive Gratin with Baked Apples, Blue cheese and Thyme