enhanced red cabbage
My mom has been making Rotkohl - Red Cabbage - from scratch since I can remember. This is an easy way to make an authentic German taste without having to start with raw cabbage. Jar sizes vary, but exact amount isn't crucial - use what you can find!
prep time
10 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 jar red cabbage (any brand)
- 1 large onion, diced
- 1-2 medium apples, grated or chopped
- 1 bay leaf
- 1-2 tablespoon butter
- 1 cup beef stock/ bouilon
- 1 tablespoon honey
- 2 cloves cloves
- !/4 cup wine - red or white (optional but add a couple tablespoons of cider vinegar if skipping wine)
- 1 tablespoon cornstarch
- 1/4 cup cold water
- salt and pepper, to taste
How To Make enhanced red cabbage
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Step 1In a large skillet, melt butter and add diced onion, saute until starting to be translucent.
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Step 2Add red cabbage, apple, bay leaf, honey, cloves, and beef stock. Slowly simmer until tender - about 1 to 1 1/2 hours. Season to taste.
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Step 3Thicken with cornstarch blended with water. Bring to a boil until thick. Add wine, if using.
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Step 4Alternate cooking method - if you are making this to go with a roast, everything can be put into a covered casserole after onions have been sautéed. Cook for 1 - 11/2 hours.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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