Red Cabbage and Apples

Traditional German Rotkohl

Yield: 4 servings
Time: 1 hour

1 head red cabbage (1-1 1/2 lbs.)
3 strips bacon, diced
½ ea onion, sliced
1 tsp sugar
½ c chicken stock
1 ea Granny Smith apple, cored and diced
pinch cloves, ground
pinch allspice, ground
pinch cinnamon, ground
2 tbsp cider or red wine vinegar
2 ½ tbsp red wine
kosher salt (to taste)
fresh ground black pepper (to taste)

Directions

Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and shred the cabbage with a knife or a mandolin. Do not chop; cabbage should be in long, fine shreds.

Render the bacon in a large, heavy skillet or pot. Add the onions and sugar and cook until the onions are soft. Add the cabbage and stir over medium heat until it is coated with fat. Add the stock, apples, and the spices. Cover and simmer until cabbage is nearly tender, about 30 minutes. Add the vinegar and red wine and simmer another 10 minutes. Taste and correct seasoning. If not tart enough or color is not red enough, add more vinegar.

Featured Recipe

Archives