Miriam's Red Cabbage (Parve, Passover)

Red Cabbages in colander on kitchen table
Harrison Eastwood/Photodisc/Getty Images
  • 80 mins
  • Prep: 20 mins,
  • Cook: 60 mins
  • Yield: 4 Portions (4 Servings)
Ratings (5)

It is important to include recipes that contain vegetables and fruit in your Passover menu, as they balance all the heavy egg, potato and matzo dishes eaten during the holiday week. Miriam's Red Cabbage can be made several days in advance, refrigerated and reheated. Thus, this delicious and pareve vegetable dish is good for body and soul!

What You'll Need

  • 1 medium red cabbage, coarsely shredded
  • 1 large onion, peeled, trimmed, and chopped
  • 2 green apples with peel, cord and chopped
  • 1 to 2 tablespoons oil, such as olive or grapeseed
  • 1/2 cup red wine vinegar
  • 1/2 cup sugar
  • 1/2 cup water
  • salt and white pepper to taste

How to Make It

  1. In a large chef's pan or Sauté cabbage, onion, and apple in oil until somewhat softened (about 10 minutes).
  2. Add the rest of the ingredients.
  3. Simmer covered for one hour.

Note: This can be made several days ahead, refrigerated and reheated.
Word of Mouth Kosher Catering. Recipe reprinted with permission

Nutritional Guidelines (per serving)
Calories 254
Total Fat 1 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 61 mg
Carbohydrates 62 g
Dietary Fiber 11 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)