(German braised red cabbage)
The vinegar in the recipe helps the cabbage to keep its bright purple color, as does the initial sautéing in hot fat before adding the liquid.
4 to 6 servings
- Lard or oil -- 2 tablespoons
- Onion, chopped finely -- 1
- Red cabbage, cored and shredded -- 1 head
- Red wine vinegar -- 2 tablespoons
- Stock or water -- 1 to 1 1/2 cups
- Sugar -- 1 tablespoon
- Whole cloves -- 3
- Bay leaves -- 2
- Salt and pepper -- to taste
- Heat the lard or oil over medium flame in a large pot. Add the onions and sauté until translucent, or for 2 to 3 minutes.
- Add the cabbage in batches, stirring each addition until it wilts and begins to cook down.
- Stir in the vinegar and then add the remaining ingredients. Reduce heat to low, cover and simmer for 30-35 minutes, or until the cabbage is tender. Adjust seasoning and serve.
Braised Red Cabbage (Blaukraut) Variations
- Add 1 diced carrot along with the onions.
- Stir in 2 teaspoons of caraway seeds or a few juniper berries with the onions if you like.
- Sauté some diced salt pork in the beginning until it gives up its fat instead of using lard or oil.
- Add 1 or 2 apples, peeled, cored and sliced, after the onions have been sautéed. Heat through 1-2 minutes before adding the cabbage. Especially good with pork.
- Add 1/4 cup red or white wine along with the water or stock. Red is especially tasty with venison or duck roasts. White wine works well with goose.
- When serving with game, stir in 2-4 tablespoons of currant jam at the end of cooking.
- Sometimes some peeled, grated potato is added with the cabbage to thicken up the sauce a bit. A cornstarch slurry may also be used at the end to thicken the sauce and give it a sheen.