RED CABBAGE WITH APPLES (ROT KRAUT MIT ÄPFELN)
For 100 years, Lüchow's was NYC's landmark German restaurant; it closed in 1982. This recipe is from "Lüchow's German Cookbook" (1952). My ancestors immigrated to the U.S. from Germany, and settled in Brooklyn and Queens. When I was a child, for special occasions my grandmother would make Sauerbraten served with with dumplings and a red cabbage like this. The sweet-sour taste, the deep red color - these had special appeal to me as a child. This is my comfort food - to this day it conjures happy forty-year-old memories of sitting in my grandmother's crowded kitchen on a festive Sunday afternoon.
Provided by Belgophile
Categories Greens
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash cabbage, drain; cut or slice fine (as for cole slaw).
- Wash and core apples; peel and cut into small slices.
- Heat vegetable oil in large saucepan and sauté onion and apples 3 or 4 minutes. Add water, vinegar, sugar, salt, pepper, cloves, bay leaf, and lemon juice. Stir; bring to a boil. Add cabbage. Cover and let simmer 45 minutes, or until tender. Just before serving, sprinkle flour on top to absorb liquid. Serves 4.
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