Rotkraut – german red cabbage


2-3 lb red cabbage

1 apple

1/4 lb bacon

1 onion

1/2 cup raisins

2-3 bay leaves

6-8 juniper berries

2 tbsp flour

1/2 cup red wine

1-4 whole cloves 2-6 tbsp sugar

salt and pepper

How to prepare

Wash and coarsely shred the cabbage. Coarsely dice the bacon and the peeled onion. Saut, in a large pot, the bacon and onion. Add a little vegetable oil as necessary. After the diced onion is light golden in color, add large handfuls of the shredded cabbage. Stir as the cabbage glazes. (careful – do not let it burn!) When all cabbage has been added and is glazed (about 1/2 volume from the starting amount of the cabbage); add raisins, bay leaves, juniper berries, cloves, wine, sugar, and enough water to cover. Peel and shred the apple, and add into pot. Simmer until tender (1-2 hours). Add salt and pepper to taste. Add additional sugar and wine to taste. Mix flour with a little cold water and add to thicken. Serve with beef dishes and potato dumplings or boiled salt potatoes.

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