This dish appears in all seasons at RedQuarters, although it really is more of a fall/winter recipe. Red cabbage (Rotkohl) is a German staple, along with green cabbage. You need a red cabbage, one or two tart apples, a bay leaf, two (or three) juniper berries, vinegar, water, butter, maybe white wine, and a bit of sugar.
1 medium-sized head of red cabbage
1 or 2 tart apples (Granny Smith)
2 Tablespoons butter
1/4 c cider vinegar
1 bay leaf
2-3 juniper berries
a bit of sugar
1/4 cup dry white wine (optional)
Chop the cabbage and apples fine. (I prefer more finely shredded cabbage, DadRed likes a coarser chop.) In a heavy pot large enough to hold the cabbage, melt the butter. Add cabbage and apples, bay leaf and juniper berries. Stir for a minute or two. Turn up heat and add vinegar, some water, and wine (if using). Stir. Once liquid starts to boil, turn down heat, add sugar, stir, and cover. Stir once in a while until cabbage is tender, adding a little water if it seems to be getting dry. (I prefer more tender, DadRed leans towards crisper.)
Serve hot. Can be made in advance and re-heated. Serves small horde, depending on size of cabbage. Goes well with sausage, schnitzel, or game (turkey, venison, boar).
Per Red Family tradition, the finder of the bay leaf wins the opportunity to do the dishes.
Also a favorite here.
Shortcut: Use leftover vinegar from sweet pickles.
Sounds yummy. I bet it would go fine with a nice rouladen or saurbraten, as well.
It goes very well with saurbraten. I’ve never made a rouladen at home.