One of the things that I chose for my CSA share this week was a gigantic head of napa cabbage. This was the largest cabbage that I've ever seen, in fact. Rebecca, who runs the CSA, looked at me in shock when I took the biggest one. I assured her that if there's one thing I know how to eat, it's cabbage.Crock pot napa cabbage with apples (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)
1/2 head napa cabbage, shredded (or as much as your crock pot will hold)
2-3 granny smith apples, cored and diced
1/2 cup red wine vinegar
1 1/2 Tbsp honey
salt to taste
Combine cabbage and apples in a large crock pot (I used a 6 quart). Combine vinegar and honey and pour over cabbage and apples. Then toss to combine, cover crock pot, and cook on low for 5 hours. Season with salt. Serves 5.
I've made cabbage with apples before, but this was slightly different because the cabbage and apples dissolved into each other and the vinegar gave quite a bit of tang. Actually, now that I think about it, the taste of this was a combo of the cabbage with apples and sweet and sour cabbage. It was quite tasty, and extremely easy... once I figured out how to wrangle my huge cabbage head.
First time to ur blog...u hv an interesting one out here.I hv nvr tried using Napa cabbage....shud try now.Looks wonderful.
ReplyDeleteWow, that's like a totally different part of the country you're representing here! The other day, a nod to the South, with blackeyed peas and collards, and today, cabbage and apples, which sounds so Northern to me! Yummy though. I have not cooked napa cabbage a whole lot, although I love it shredded to add crunch to salads, or tacos.
ReplyDeleteNithya - I highly recommend Napa cabbage - it's similar to green cabbage, but just different enough to be an interesting change.
ReplyDeleteAlta - I never thought about the fact that this is a northern dish, but perhaps I've picked up more in Michigan that I choose to admit :). Don't worry, there's more of the south to come!