German Red Cabbage
German red cabbage, that beautifully vibrant accompaniment to all sorts of meaty main dishes popular in autumn (and winter), is a delicious and tangy tradition. It is also easy to make and can conveniently be prepared in advance. In other words, this is one of those recipes that puts a secret kitchen weapon right at your finger tips: a ready made (and delightfully full-flavored) vegetable dish perfect for rounding out all those last minute harvest feasts. Simply stash a pot of German red cabbage in your refrigerator, and then go ahead...linger in those golden afternoon hours before dinner, out collecting autumn leaves or wandering apple orchards, for just a little bit longer. Prost!
Servings 6
Equipment
- heavy lidded pot
Ingredients
- 4 tablespoons unsalted butter
- 12 ounces red cabbage (about 4 to 5 cups) thinly chopped
- 1 small red onion chopped
- 1 small apple grated
- 1 cup vegetable or chicken broth
- 3 whole cloves
- 3 whole juniper berries
- 1 dried bay leaf
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
Instructions
- Melt butter in a heavy pot over medium heat.
- Add the chopped onion and cook for about 10 minutes, stirring occasionally.
- Stir in the chopped cabbage and cook for about 5 minutes more.
- Add the rest of the ingredients to the pot and stir them in as well. Bring the mixture to a boil. Then reduce the heat to a low simmer and cover the pot with the lid.
- Cook for about 1½ to 2 hours, stirring occasionally, or until the cabbage is tender and aromatic. Then taste for seasoning, adding more salt if necessary. Discard the bay leaf, cloves, and juniper berries before serving.