Lunch: Mom's Sweet-and-Sour Red Cabbage

Recipe by Frances Largeman-Roth My mother grew up in Bad Nauheim, Germany, where she helped her parents with their inn and restaurant called Die Krone (The Crown). When I was growing up, she cooked several traditional German dishes, but one of the most m

This recipe includes fertility superfoods such as:

Apples

Health and fertility benefits of Mom's Sweet-and-Sour Red Cabbage

Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 medium head RED CABBAGE, tough outer leaves removed
1/4 cup (60ml) OLIVE OIL
1 RED ONION, diced
2 FUJI APPLES, peeled, cored, and finely chopped

Instructions

Using a box grater, mandoline, or a coarse Microplane grater, grate the cabbage. In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté for 2 minutes.
Lower the heat to medium; add the cabbage and apples and stir to combine. Add the juniper berries, allspice berries, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar, and 1/2 cup (120ml) of water and stir to combine. Turn the heat to low, cover, and cook for 40 minutes, until the cabbage is tender.
Remove the juniper berries, allspice berries, cloves, and bay leaf. Serve the cabbage hot or at room temperature. Refrigerate for up to 4 days. Leftovers can also be frozen in an airtight container for up to 1 month.

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