German Red Cabbage

Ingredients

  • 1 large yellow onion, finely diced
  • ¼ cup butter
  • 1 medium head red cabbage (shredded)
  • 1 large Granny Smith or other semi-tart apple, peeled, cored and diced
  • 2 T red currant jam, or cherry preserves
  • 3 T red wine vinegar
  • ½ c chicken broth
  • 1 bay leaf
  • 3 whole cloves
  • 3 juniper berries
  • 1 t sugar
  • 1 t salt
  • 1 T flour
  • 2 T cold water

    • Directions

    1. Melt the butter in a Dutch oven over medium-high heat.
    2. Cook the onion until caramelized and just beginning to brown, 7-10 minutes.
    3. Add the cabbage and cook for 5 minutes.
    4. Add the apple, broth, bay leaf, cloves, juniper berries, red currant jam, red wine vinegar, sugar and salt.
    5. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed.
    6. Combine the flour and water until dissolved and stir into the Rotkohl.
    7. Simmer for another minute (allow sauce to thicken). Add more salt, sugar and vinegar to taste.
    8. Category.
    9. Side Dish.
    10. Keywords.
    11. Granny Smith Apples.
    12. Juniper Berries.
    13. Red Cabbage.

    Category

  • Side Dish

    • Keywords

  • Granny Smith Apples
  • Juniper Berries
  • Red Cabbage

    • C u i s i n e S c h u l z