German-Style Red Cabbage

January 11, 2021
30 Min Prep
German-Style Red Cabbage

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

  1. 5 cups thinly sliced red cabbage
  2. 1/2 large yellow onion finely diced
  3. 1 large Granny Smith apple, diced
  4. 4 tablespoons butter
  5. 2 tablespoons red currant jam (optional, but lovely. cherry or lingonberry preserves work, as well)
  6. 2-3 tablespoons apple cider or red wine vinegar
  7. 1/4 cup vegetable broth
  8. 1 bay leaf
  9. 2 whole cloves
  10. 2 juniper berries (optional/traditional, if you can find them)
  11. 1 teaspoon sugar
  12. 1 teaspoon salt
  13. 1/4 teaspoon black pepper
  14. 1/2 tablespoon all-purpose flour
  15. 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.