Braised Red Cabbage, Apple & Clove by Lee Holmes
Healthy food chef, Lee Holmes, teaches us how to make a traditional Dutch dish of braised red cabbage, apple and clove.
One of the things that apples contain is a fibre called pectin. This pectin is a water-soluble fibre that attaches to cholesterol in your digestive tract and takes it out of your body, so that it lowers your overall cholesterol levels. Studies have shown that having an apple a day for four weeks can significantly lower your levels of bad LDL cholesterol.
That’s one of the tastiest prescriptions for heart health I can think of.
Braised Red Cabbage, Apple and Clove
2 tbs olive oil
1 onion, finely diced
2 Modi apples, core removed, cut into cubes
A pinch of sea salt and pepper
1 small red cabbage (or ½ a large red cabbage)
7 whole cloves
7 tbs apple cider vinegar
A handful fresh dill herbs
- Heat the olive oil in a large saucepan over a medium heat
- Add the onion, apples and salt and pepper
- Cook for 5 minutes while you prepare the red cabbage
- Cut the cabbage in half and cut out the white core and discard
- Slice the red cabbage into thin strips. Add to the pan along with the whole cloves and apple cider vinegar
- Pop on the lid, turn the heat to low and allow to cook slowly for 30 minutes
You’ll know this dish is ready when the apples have completely dissolved and together with the apple cider vinegar have created a tasty sticky glaze that covers the red cabbage.
Top this with some fresh dill just before serving!
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