It’s been a while since there’s been a cabbage recipe on the blog. They inscribe themselves in the Cabbage Chronicles, a collection for my Mother on pandemic lockdown with little in the pantry save a head of cabbage. Although COVID is quieting down in Quebec and my Mother is beginning to shop in the stores again – there’s probably a cabbage still kicking around looking for some inspiration in her fridge. (So Mom: a recipe we can both eat and that should fly well with David too. Caveat, you’ll swear at me when you clean the pot. But it’s worth it. And no, please, don’t add extra spices. Or veggies. Or anything. You don’t need them here. At least promise me you’ll make it once according to the instructions before starting to improvise…)

For everyone else : this is a great and incredibly easy vegetable side, slightly sweet, that pairs well with anything sour, briny and preferably oil-heavy. It’s paleo, vegan and whole 30 compliant as well as gluten-free should that be of import to anyone reading!

Yield: 4 servings (or 2 for you Mom; ditto at our house)

What you need:

• 4 cups chopped cabbage, roughly 1” squares, 275 grams
• 1 cup strained tomatoes or tomato sauce
• 1/2 cup water, stock or broth
• 1 cooking apple (Granny Smith preferred), quartered, cored and sliced; no need to peel
• 2 tablespoons currants or raisins
• 1/2 teaspoon salt
• zest of 1 lemon (optional)

What you do:

1. Preheat the oven to 375 F.
2. Mix all the ingredients together in an oven-safe baking dish, casserole dish or saucepan.
3. Bake covered for 1 hour.
4. Uncover and bake for 25-30 minutes more, until the sauce is reduced and the top looking toasty.
5. Serve.