Elaine's Rotkohl (Red Cabbage)
Tastes even better on the second day. Heats up well or may be eaten cold.
1 Tbspolive oil
1 mediumred cabbage (about 1 lb.)
·juice of half a lemon
3 Tbspbrown sugar
4 Tbspred wine vinegar
1/4 tspground nutmeg, or to taste
1 pinchground cinnamon, or to taste
·salt and pepper, to taste
How to Make Elaine's Rotkohl (Red Cabbage)
- Preheat the oven to 160°C (325°F or gas mark 3). Peel and finely chop the onion and apple. Finely shred the cabbage.
Heat a large oven proof saucepan or casserole dish. Sauté the onion in the oil until slightly golden. Stir in the red cabbage and diced apple. Remove from the heat.
Combine the lemon juice, brown sugar, vinegar, water, spices and salt and pepper and pour over the cabbage mixture. Toss to combine and cover.
Place in the oven the slowly cook for 2 hours. Check during cooking to be sure it is not cooking dry. Add a tbsp or so of water if necessary.
Serve hot along aside your main meal with Kartoffelklösse (German Potato Dumplings), or chill to serve with a selection of cold meats and cheese.
May be simmered on stove top about 30-45 minutes until cabbage is soft. Do not undercook.
(Serves 4 to 6)