red cabbage

Ingredients for 4 servings:

• 1 small red cabbage
• 500 ml apple juice, naturally cloudy
• 2 apples, sour
• 1 bay leaf
• 1 small onion(s)
• Butter, for frying
• e.g. cinnamon or gingerbread spice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

For histamine intolerance, without vinegar

Since I suffer from histamine intolerance myself and therefore cannot tolerate vinegar, I developed this recipe in which apple juice provides the necessary acidity. You generally have to be very careful with spices when you have HI, which is why I don’t add pepper or clove powder, but if you can tolerate them, you can of course use them. Finely chop the onion and lightly brown it in a fair amount of butter. Meanwhile, remove the stalks from the red cabbage and chop it finely. Add it to the onions, top up with apple juice, peel the apples, also chop them up and add them. Add another teaspoon of salt and simmer gently with the lid closed for 30 minutes. Cook for another 30 minutes with the lid open so that most of the liquid has evaporated. Season to taste with salt and a little sugar if desired. If you can tolerate it, you can add some gingerbread spice; it tastes delicious.