ENHANCED RED CABBAGE

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Enhanced Red Cabbage image

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!

Provided by Carolyn Haas @Linky1

Categories     Vegetables

Number Of Ingredients 12

1 jar(s) red cabbage (any brand)
1 large onion, diced
1-2 medium apples, grated or chopped
1 bay leaf
1-2 tablespoon(s) butter
1 cup(s) beef stock/ bouilon
1 tablespoon(s) honey
2 clove(s) cloves
!/4 cup(s) wine - red or white (optional but add a couple tablespoons of cider vinegar if skipping wine)
1 tablespoon(s) cornstarch
1/4 cup(s) cold water
salt and pepper, to taste

Steps:

  • In a large skillet, melt butter and add diced onion, saute until starting to be translucent.
  • Add red cabbage, apple, bay leaf, honey, cloves, and beef stock. Slowly simmer until tender - about 1 to 1 1/2 hours. Season to taste.
  • Thicken with cornstarch blended with water. Bring to a boil until thick. Add wine, if using.
  • Alternate 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.

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