Spicy Red Cabbage and Apple Relish Recipe for Sandwiches

Fall has arrived—everywhere except Houston, where it’s still hot and humid—so it’s time to bring out autumnal recipes. After my recent success with a Hatch chile relish and finding none left, I went to the supermarket searching for seasonal, affordable vegetables to turn into relishes or pickles. Red cabbage was plentiful, and since it pairs beautifully with pork, sausages, and similar dishes, I decided to develop a relish that would complement meats and cheeses.

Red cabbage appears purple when raw and shifts to pink and then deep red when cooked with acid. This color change comes from pigments called anthocyanins. As a fun aside, red cabbage juice can act as a natural pH indicator—turning blue or green in alkaline conditions.

This relish balances the natural sweetness of red cabbage with the tartness of Granny Smith apples and a touch of heat from a hot chile. It borrows a hint of flavor from Indian relishes through fenugreek and cumin seeds, resulting in a relish that is sweet, sour, salty, and spicy at once. It’s excellent with cheese or grilled pork.

Spicy Red Cabbage and Apple Relish

This recipe yields approximately two jars. Scale ingredients up to make more.

Ingredients

• Half a head of red cabbage, finely shredded
• 1 large Granny Smith apple, peeled, cored, and chopped
• 1 large onion, chopped
• 1 Serrano or other hot chile, chopped
• 1 tsp fenugreek (Kasuri methi)
• 1 tsp whole cumin seeds
• Pickling vinegar (enough to reach about halfway up the vegetables)
• 1/2 cup (100 g) granulated sugar
• 1 tsp salt

Method

1. Prepare the cabbage, apple, onion, and chile and add them to a large saucepan.
2. In a dry skillet, toast the cumin seeds and fenugreek for about a minute to release their aroma. Add the toasted spices and the salt to the saucepan with the vegetables.
3. Pour pickling vinegar into the pan until it reaches about halfway up the vegetables. Red cabbage reduces significantly in volume as it cooks, so this amount is usually sufficient.
4. Bring the mixture to a boil, then reduce the heat to simmer. Cook gently until most of the liquid has evaporated, stirring occasionally and taking care not to let the relish burn.
5. When the liquid has nearly gone, add the sugar and stir. Continue cooking until the relish becomes thick and jammy in consistency. Remove from heat and taste to adjust seasoning if needed.
6. Transfer the hot relish into sterilized jars and seal while warm.
7. Let the jars sit for a day or two to allow the flavors to mellow and meld.
8. Serve the relish as an accompaniment to grilled meats, alongside cheese, or simply spread on bread for a flavorful snack.