German Red Cabbage

[Jaymes]

German Red Cabbage

When I was a kid, we lived in Germany. We had a wonderful cook who made red cabbage all the time. My dad got his recipe from her, and that's the one I use.

Want to say that I think the biggest mistake people make with this dish is by adding too much to it. It's better, I think, when the flavors are more subtle, and don't just knock your lederhosen off.

• 5 slices bacon, chopped
  
• 1 onion, chopped
  
• 1 head red cabbage (about 2 lbs), cored and sliced
  
• 2 large (or 3 small) tart apples, cored and sliced thinly - no need to peel
  
• 2 tsp flour
  
• 1/4 c vinegar
  
• 1/4 c brown sugar
  
• 1-1/2 c dry red wine
  
• 1/2 tsp orange zest
  
• Dashes and pinches, etc., of whatever spices you're in the mood for: whole cloves, allspice, caraway, thyme, bay leaf, nutmeg, cinnamon but not too much - you don't want to overpower the cabbage
  
• Salt & pepper to taste
  

Saute the bacon in the bottom of a Dutch oven or stewpot. Add onion and cook til limp. Add cabbage and turn in the fat. Core and thinly slice apples and add them. Dust with the flour and turn and stir until incorporated and flour has cooked a little.

Add the vinegar, sugar, 1 1/2 cup wine, orange zest and whatever spices you're in the mood for. To help you out, inhale the aroma of the cooking cabbage, and then take a sniff of your spice. Add whatever seems to go together. But not too much. Some people add garlic, but I don't like it in my red cabbage for some reason. Probably just not what I'm accustomed to.

Cover and cook slowly till tender and flavors are well combined. I usually either do this in a 300º oven for a couple hours or, if I'm going to be out of the house all day, a crock pot. Before serving, taste for salt & pepper, and if flavor is too strong, add a little hot water.

Keywords: Side, Vegetables, Crock Pot

( RG387 )