apple red cabbage with figs

Apple red cabbage with figs is a classic in winter cuisine. It is easy to prepare and healthy.

Nutrient profile: One portion of this recipe covers significantly more than the average daily requirement of vitamin C and vitamin K. The essential macronutrients potassium and manganese are covered by about 50%. The ratio of omega-6 to omega-3 fatty acids is 3:1, below the maximum recommended ratio of 5:1. More on this under: Vegans often eat unhealthily. Avoidable nutritional errors.
However, heating during preparation results in a loss of ingredients. Since the nutrient profile primarily refers to uncooked ingredients, the values are actually somewhat lower.

Red cabbage: Red cabbage, also known as blue cabbage, blue cabbage and red cabbage. It is a particularly aromatic relative of white cabbage. It differs from white cabbage mainly in its red color and sweet taste. Its head is somewhat smaller and firmer. It is a typical winter vegetable, but is almost always available fresh and can be stored well. Red cabbage is rich in ascorbic acid (vitamin C), iron, minerals and anthocyanins.

Juniper berries: Juniper is the only example of a spice from the group of conifers. Juniper berries taste aromatic and slightly spicy. Juniper goes well with pepper, marjoram and bay leaves and fruits.

Bay leaves: The shiny, aromatic leaves of the bay laurel can be used fresh or dried. They have a unique piquant, spicy aroma.

Allspice: Jamaica is the main growing area for allspice plants. Allspice is particularly popular in Caribbean cuisine. Its rich flavor is reminiscent of pepper, cinnamon, nutmeg and cloves. This is why allspice is also known as four-spice or all-spice.

Carnations: The Cloves, also known as spice cloves, are the dried flower buds of the clove tree, which are commercially available as small brown buds. They are strongly scented and have an intense, sharp taste, which is why they are used in small doses in the kitchen as a seasoning. The essential oils they contain determine their smell and taste, the main component of which is eugenol, which is also found in (Ceylon) cinnamon.

Red cabbage: The red pigment in red cabbage, anthocyanin, stains easily.

Serving: In many families, recipes with braised red cabbage are an integral part of the Christmas menu. It is a classic side dish for goose or game. However, it also goes excellently with a vegan nut or lentil roast or patties. The apple red cabbage is also an ideal side dish for potatoes or dumplings with sauce. The red cabbage is also suitable as a side dish for the following recipes: Barbara's Christmas roast with red wine and plum sauce, baked savoy cabbage rolls in caramel sauce. Other suitable sauces are the winter vegan gravy and the simple vegan gravy.

Oils: Cold-pressed rapeseed oil is not suitable in this case, as cold-pressed oils can only be heated slightly, in the case of cold-pressed rapeseed oil up to a maximum of 120 °C, as otherwise harmful substances are created. See the following link ( cold-pressed rapeseed oil). But refined rapeseed oil should also be heated up to a maximum of 180 °C. Under no circumstances should it start to smoke, although decomposition will begin before that.

Dried fruits are often sulphurized: The sulphur coating helps prevent rotting as it inhibits the metabolism of many microorganisms and thus improves the shelf life of the product, while also preserving the colour of the fruit. However, the preservation process destroys some vitamins, such as folic acid, and sulphur can have health consequences for asthmatics and allergy sufferers. It is therefore best to use unsulphured fruit.

Grape juice: You can also use grape juice instead of red wine.

Apple varieties: You can use various apple varieties for this dish, such as Golden Delicious, Granny Smith,Gala or Fuji.