Clean and simple. Eight ingredients — apple cider, cider vinegar, cabbage, mustard seeds, celery seeds, sugar, salt and pepper to taste — combine into what ought to be a staple of your repertoire. You’ll need to cook the cider down by half before using it, but everything else goes in raw, and the combination matures over the course of a few hours into a side dish that can accompany just about anything grilled or roasted, pulled or hacked.
Ingredients
- 2 cups apple cider
- ½ cup cider vinegar
- 6 cups shredded cabbage
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 2 tablespoons sugar
- Salt and pepper, to taste
- Nutritional Information
Nutritional analysis per serving (10 servings)
52 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 0 grams protein; 11 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 6 1/2 cups, 10 to 12 servings
Preparation
- In a small pan, bring cider to a boil over high heat. Turn heat down slightly and continue to boil until reduced by about half, about 20 minutes. Allow to cool to warm room temperature, then stir in vinegar.
- Put cabbage, mustard seeds, celery seeds, sugar and salt and pepper in a large bowl. Pour in cider mixture, and toss well to coat.
Dining and Cooking