272 California Farm Fresh Steamed Red Cabbage

Name: 272 California Farm Fresh Steamed Red Cabbage
Total time: 900 s
Yield: 2 people
Cuisine: American
Ingredients: 1 Small red cabbage; 1 Granny Smith green apple; 1/2 White onion; Pinch cinnamon; Pinch seasalt; Pinch ground black pepper

Hobby Horseman @HobbyHorseman

California, United States

Half a red cabbage, a green apple and half a white onion make a colorfull, quick and foolproof tasty side dish for dinner for two. The other half of the cabbage stays fresh for months if sliced top to bottom and kept wrapped in plastic wrap in the fridge.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

15 minutes

2 people

1Small red cabbage
1Granny Smith green apple
1/2White onion
Pinchcinnamon
Pinchseasalt
Pinchground black pepper
Equipment: cooking pan with lid, or bamboo steamer in wok
Cost: 1/2 cabbage 50 cents, apple 30 cents, 1/2 onion 20 cents, other 10 cents, per person 55 cents

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Steps

15 minutes

1

Wipe outside of cabbage with vinegar or rinse with water. Trim bottom stem if not fresh. Cut into two equal halves from top to bottom. Dry and plastic wrap unused half, store in fridge.
2

Remove thick white core, slice paper thin for steaming. Slice rest of cabbage horizontal, 1/4” thick. Check for cabbage borer insects, wash if not sure. Put in steamer.
3

Core and slice unpeeled apple horizontal, 1/4” thick. Put in steamer. Slice 1/2 white onion 1/4” thick, horizontal, put in steamer. Put steamer in wok, add 2 cups of water, steam till apple slices are tender, lid on, about 15 minutes.
4

Make match sticks from steamed apple slices. Sprinkle cinnamon, pepper, salt over vegetables, mix well, serve.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on October 02, 2022 19:41

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.