This recipe transforms humble red cabbage into a jewel-toned and incredibly delicious side dish. Both sweet and tart, this traditional German dish goes equally well with beef roasts, pork sausages and roasted poultry.
INGREDIENTS
- 5 cups thinly sliced red cabbage
- 1/2 large yellow onion finely diced
- 1 large Granny Smith apple, diced
- 4 tablespoons butter
- 2 tablespoons red currant jam (optional, but lovely. cherry or lingonberry preserves work, as well)
- 2-3 tablespoons apple cider or red wine vinegar
- 1/4 cup vegetable broth
- 1 bay leaf
- 2 whole cloves
- 2 juniper berries (optional/traditional, if you can find them)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon all-purpose flour
- 1 tablespoons water
METHOD
Melt the butter in a large pot or dutch oven. Over medium heat cook the onions for 8-10 minutes or until lightly caramelized.
Reserving a couple of tablespoons of the diced apple, add the cabbage, the remaining apple, jam/preseres, sugar, cloves, and juniper to the pot and pour in the vinegar and broth. Season with salt and pepper.
Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until the cabbage is tender—approximately 1 1/2 to 2 hours, stirring occasionally. Add more broth if needed.
After 2 hours, mix the flour and water until dissolved and stir into the cabbage. Stir in the remaining diced apple. Allow to simmer and thicken for 1-2 minutes. Taste and add more salt, vinegar and/or sugar to taste.
