German Red Cabbage
Ingredients
1 kg/ 2.2 lbs red cabbage
1 tablespoon butter
2 tablespoons brown sugar
100 g/ ½ cup thick apple sauce (unsweetened or low-sugar) or 2 small, tangy apples
3 bay leaves
¼ teaspoon allspice
5 juniper berries
3 cloves
230 ml/ 1 cup red wine
1 splash red wine vinegar
a little sugar to taste
salt and pepper
Preparation
1
Shred the red cabbage very finely. If you use apples instead of apple sauce, peel them and cut them into small cubes.
2
Melt the butter in a large pan. Sprinkle the sugar in the pot and let caramelize. Add the red cabbage (and the apples if using) and sautee lightly for about 5 minutes, while stirring quite often. Add the apple sauce, the spices, wine and vinegar. Add about ½ teaspoon salt.
3
Cover the pot, turn down the heat and let the cabbage simmer for 1 hour. Stir from time to time and add more red wine if necessary (I didn't need to, but keep an eye on the pot, it should not get too dry).
4
Adjust the taste with salt and pepper and some more sugar if necessary.
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About
This stewed red cabbage is a typical German side dish, perfect alongside goulash, roasted meat, goose or duck
Other Names:
Rotkohl
Yield:
4
Added:
Saturday, October 17, 2015 - 12:34am
