Rotkraut - Red Cabbage

Marsha Gardner

By
@mrdick1950

Another recipe from Grandma Busch's recipe file. She served this with Sauerbraten. It is probably my favorite way to eat cabbage. Any leftover cabbage was served cold like a side salad.


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Ingredients

2 lb
red cabbage, shredded
2 Tbsp
unsalted butter or olive oil
1 Tbsp
sugar
2-3
tart apples
4 Tbsp
red wine vinegar
kosher salt to taste
1 c
red wine
3-4
whole cloves
2-3
bay leaves
1 Tbsp
all purpose flour

Directions Step-By-Step

1
Wash the red cabbage, remove trunk and cut into fine strips.
2
Brown the sugar in the butter until light brown in color. Add the finely chopped onion and apples, peeled and cut into small cubes.
3
Sauté for a few minutes. Add the red cabbage and mix everything to combine. Immediately pour a little of the red wine vinegar on the cabbage so it retains the red color.
4
Season with salt, add a little of red wine, bay leaves, cloves and steam covered on medium heat until cabbage is tender for about 45 - 60 minutes.
5
At the end dust cabbage with some flour, season to taste and add some more red wine and/or vinegar if necessary.

About this Recipe

Course/Dish: Vegetables