Friday, December 21, 2012

German Red Cabbage with Apple & Onion

Trudy’s Red Cabbage with Apple & Onion
A traditional accompaniment for Rouladen, Spaetzle, & Green Salad “field greens”. 

1 small head read cabbage, chopped
(or 1 bottle Red Cabbage**)
1 apple, chopped
1 onion, peeled and studded on one half with cloves
Brown sugar, to taste 
1-2 TBL cider vinegar 
Bay leaf
Salt and Pepper

1.     If using raw cabbage, sauté onion first, then add cabbage, apple, sugar, vinegar and seasonings.   Add ¼ C water.  Bring to a boil.  Add onion/cloves.
2.     Reduce heat to a simmer, cover and let steam.  Simmer for 20 to 30 minutes, adding water if necessary.
3.     If using bottled Red Cabbage:  add to pot, add remaining ingredients.  Cover and let simmer for 20 to 30 minutes, stirring occasionally, adding water if necessary.

*To cut cabbage:  Cut head of cabbage into quarters.  Lay 1 quarter on a flat side.  Start chopping from pointed tip of cabbage and slightly shift cabbage (or knife) after each cut, so that you create a new edge on the cabbage with each cut.  This helps create shorter shreds, rather than long shreds.

** Available at World Market

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