When the weather out there is frightful it’s time for some German comfort food! This traditional cabbage dish is usually served alongside Sauerbraten, potato pancakes, dumplings, or egg noodles. It blends tangy, sweet, and sour flavors that fit well with hearty winter fare. All of the wonderful spices continue that holiday feeling into colder winter months!
For more health information red/purple cabbage, click here.
Red/Purple Cabbage with Apples (Rotkohl mit Apfel)
Makes 6 to 8 servings
Ingredients:
2 Tablespoons olive oil (substitute 6 – 8 slices of chopped raw bacon)
1 medium onion, sliced thin
1 medium head of red/purple cabbage (about 2-1/2 pounds) cored and sliced thin
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 bay leaf
1/4 cup brown sugar
2 Granny Smith apples, peeled, cored and grated
1/2 cup unsweetened apple pure juice (not concentrate)
3/4 cup red wine vinegar
1/4 cup red wine (substitute pomegranate juice or cranberry juice)
3 Tablespoons grape or red currant jelly (optional)
Instructions:
- In a Dutch oven, add the olive oil and the sliced onions and cook for 2-3 minutes. (If you use bacon fat, leave out the olive oil and remove the bacon bits before cooking the onions.)
- Add the cabbage and braise until it is just wilted, about 3-5 minutes. Add the remaining ingredients and stir to combine.
- Cover and simmer until the cabbage is cooked and tender — do not boil or overcook. Cooking time is about 30 minutes. Remove the bay leaf and serve with a slotted spoon to drain the juices.
Adapted from savorthebest.com
