Stewed Apples with Red Cabbage

Recipe used and adapted with permission from The Kitchen Ecosystem by Eugenia Bone.

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Serves 4.

My friend Bart Byuck taught me this recipe. It is a traditional dish from his hometown of Ghent in Belgium. When I made it for him he closed his eyes, chewing in a kind of nostalgic reverie. Use Jonathans, Granny Smiths, or Galas in this recipe, or you can use applesauce. This dish is usually served with a plain pork sausage cooked on the grill.


  • 2 tablespoons ghee
  • 4 cups finely sliced red cabbage (1 small head)
  • 2 cups chopped peeled apples or 1 pint applesauce
  • 1 bay leaf
  • ¼ teaspoon ground cloves
  • Salt and freshly ground black pepper


  • In a large pot, melt the ghee over medium heat.
  • Add the cabbage, cover, and cook until the cabbage is wilted, 3 to 4 minutes.
  • Add the apples, bay leaf, cloves, and salt and pepper to taste.
  • Cover and cook until the apples are hot and tender, 3 to 4 minutes longer

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