Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Red Cabbage and Apple Hash
HOT LUNCH RECIPE WAGON: Red Cabbage and Apple Hash
½ cup minced onion
2 tablespoons vegetable oil
1 apple , peeled and cored
¼ cup frozen unsweetened grape juice-concentrate (see hint)
1 cup chicken broth
3 tablespoons fresh lemon juice
1 teaspoon salt
½ medium head red cabbage
1 cup sour cream or plain yogurt (optional)
- In a medium skillet over medium heat, saute’ the onion in the oil for 10 minutes
- In the meantime, cut out the core of the cabbage and discard, then cut the cabbage into chunks. Put the chunks into the food processor along with the apple and process until minced.
- Add the cabbage and apple to the skillet along with the broth, grape juice, lemon juice, and salt and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook, stirring occasionally, for 25 minutes. If the hash is still a bit too liquid at this point, remove the cover and reduce over high heat until desired consistency is reached. Pack warm in a heated lunch tote for a hot lunch. If you like , cool the hash for 10 minutes, then stir in the sour cream or yogurt before serving.
The grape juice concentrate can be thawed before you measure out ¼ cup. Then you canput it in an airtight plastic container and refreeze it until you need it again.
This keeps well in the refrigerator for 1 week. In fact it is one of those stewed dishes that gets better with time.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF