Braised Red Cabbage
Braised red cabbage is a German recipe that is best known as a traditional side dish with Sauerbraten, which is in the similar and related recipes links, but is excellent with many other meals. The vinegar and brown sugar give the cabbage a delightful sweet and sour flavor. If you prefer to keep it vegetarian, or if you do not have bacon grease on hand, use butter or vegetable oil. This recipe can easily be halved, using a small apple and onion.
- 2 tablespoons bacon grease, butter or oil (see comments above)
- 2 small heads red cabbage, quartered, cored and thinly sliced
- 1 large tart apple, such as Granny Smith, cored and cut into 8 pieces
- 1 large onion, peeled, halved and sliced
- Salt and pepper to taste
- 1/2 cup dry red wine
- 1/4 cup red wine vinegar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 tablespoon brown sugar
- 2 cups water
Heat a large sauté pan or Dutch oven over medium-high heat. Add the bacon grease and heat. Add the cabbage, onions and apples and stir to coat. Add the remaining ingredients and stir well to combine. Bring to a boil; reduce heat to medium-low and simmer, covered, until cabbage is tender, about 40 minutes. (If there is too much liquid, remove the lid and allow some to evaporate. The cabbage should be very moist, but not soupy.) Serve immediately, or keep warm over low heat. Leftovers reheat very well, either on the stovetop or in the microwave.