05 April, 2011

Red Cabbage with Apples | BHG: America's Best-Loved Community Recipes

Red Cabbage with Apples (Rotkhol mit Apfeln) is a very traditional German dish. The deep crimson color contrasts nicely with many foods, including roast turkey or goose.
Served for generations in Germany, this beautiful, slightly crisp side dish will quickly become a favorite. The combination of sweet and sour flavors makes this a perfect accompaniment to all cuts of pork. ~Better Homes and Gardens
The secret to cooking this dish, a classic German accompaniment to a hearty meat course, is in keeping the pot covered, which helps preserve the cabbage's deep, purple hue. ~Saveur

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Red Cabbage with Apples ingredients
Makes 4 to 6 servings
1 small head red cabbage, coarsely shredded (1-1/4-LBS)
1/4 cup red wine vinegar
1 Tbsp brown sugar
1/2 tsp salt
1 Tbsp bacon drippings
1/2 cup finely chopped onion
1/8 tsp ground cloves
1 small bay leaf
1/4 cup water
1 large cooking apple, peeled,cored and thinly sliced
2 Tbsp apple jelly
1 Tbsp lemon juice

If you don't have apple jelly on hand, substitute 1 to 2 Tbsp brown sugar, depending on how sweet you like your cabbage.

Notes:  Red cabbage looks lovely when served in a white bowl.

In a large bowl, sprinkle the red cabbage with the red wine vinegar, brown sugar, and salt. Toss the cabbage to coat it evenly; set aside.

In a large, deep skillet, cook the onion in the bacon drippings, stirring frequently, until the onion is tender, about 5 minutes. Stir in the red cabbage mixture, cloves, and bay leaf.

Carefully pour in the water; bring the mixture to a boil. Reduce heat; cover the skillet and simmer for 30 minutes.

Add the apple slices, apple jelly and lemon juice to the skillet; simmer, covered, until the apple slices are tender, about 5 minutes more.

Remove the bay leaf. Transfer to a warm serving bowl.

This recipe is from Better Homes and Gardens America's Best-Loved Community Recipes (Des Moines: Meredith Corporation, 1994), 430 - 431.

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