Braised Red Cabbage with Potato Pancakes

This recipe comes from the former Czechoslovakia. Now that the country has become separate republics, both parts lay claim to the origins of the dish. With such a kaleidoscope of flavors, it's easy to see why everyone enjoys it.

2 small apples
4 Tbsp (60 mL) extra-virgin olive oil
1 small head red cabbage, julienned
1 medium red onion, julienned
2 cloves
1 bay leaf
1 3-inch (7.5 cm) stick cinnamon
Pinch nutmeg
2 Tbsp (30 mL) maple syrup
2 Tbsp (30 mL) white wine vinegar
1 cup (250 mL) red wine
2 Tbsp (30 mL) butter
1/2 cup (125 mL) water
Sea salt and freshly ground pepper to taste

Potato Pancake:
3 large eggs
1 tsp (5 mL) carraway seed (optional)
Pinch nutmeg
Sea salt and freshly ground pepper to taste
4 large Yukon Gold potatoes, peeled and finely grated
1 medium white onion, minced
3 heaping Tbsp (45 mL) natural coconut butter

Peel, core and cut the apples into quarter-inch (6 mm) slices.

In a large pot, heat the oil over medium heat. Add the onion and cabbage and saut?or five minutes. Add the spices, maple syrup, vinegar, wine and water. Simmer for half an hour over low heat, or until the liquid evaporates.

Remove and discard the cloves, bay leaf and cinnamon. Add butter, mix thoroughly and serve.

Potato Pancake:
In a large bowl, beat together the egg, carraway seed, nutmeg, salt and pepper. Add the potato and onion into the mixture and mix thoroughly.

Using a large spoon, form the mixture into balls and flatten into pancakes that are two and a half inch (six cm) in diameter.

In a large pan, melt the coconut butter on medium heat and brown both sides of the potato pancakes. Remove from the pan and make sure you drain the oil well (place on paper napkins). Serve with the braised cabbage. Serves two.

Source: alive #210, April 2000