Vegan Purple Cabbage


  • 1 Tbsp vegetable oil

  • 2 medium red onion, chopped

  • 2 green apples, peeled, cored, shredded or diced

  • 1 medium head red cabbage, shredded

  • 2/3 cup red wine vinegar

  • 2 Tbsp sugar

  • 1 tsp salt

  • 1 bay leaf

  • 1/4 cup pickling spice, wrapped and tied up tightly in cheesecloth (you've now made a 'spice bag')

  • 5 cups water

  • 3 Tbsp dry red wine

  • 2 Tbsp red currant jelly (you can also use black)

  • parsley (optional)


  • Set heat to medium. In a soup pot, heat oil and add apples and onions and saute about 5 minutes, until softened.

  • Meanwhile in a large bowl, toss cabbage with red wine vinegar, sugar and salt. Add to the pot with bay leaf, spice bag and water.

  • Bring to boil and then reduce heat to low and simmer for 1-2 hours until most of the liquid has evaporated.

  • Remove bay leaf and spice bag, and add wine and jelly.

  • Put parsley on top. Mix well and serve hot.

Inspired by Vegetarianized

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