rotkraut - red cabbage
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.
prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 2 pounds red cabbage, shredded
- 2 tablespoons unsalted butter or olive oil
- 1 tablespoon sugar
- 2-3 - tart apples
- 4 tablespoons red wine vinegar
- - kosher salt to taste
- 1 cup red wine
- 3-4 - whole cloves
- 2-3 - bay leaves
- 1 tablespoon all purpose flour
How To Make rotkraut - red cabbage
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Step 1Wash the red cabbage, remove trunk and cut into fine strips.
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Step 2Brown the sugar in the butter until light brown in color. Add the finely chopped onion and apples, peeled and cut into small cubes.
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Step 3Sauté 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.
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Step 4Season 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.
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Step 5At the end dust cabbage with some flour, season to taste and add some more red wine and/or vinegar if necessary.
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