Blaukraut German Red Cabbage Food

BLAUKRAUT (GERMAN BRAISED RED CABBAGE)

Steps:

• Melt the butter in a large Dutch oven over medium high heat. Add the diced onions and saute for 2-3 minutes. Add the diced apples and continue to saute 2-3 minutes.
• Tie the bay leaves, cloves, and peppercorns together in a cheesecloth. (Optional, but this makes for much easier removal later).
• Add the cabbage, spices, salt, red wine, and red wine vinegar. Bring the mixture to a simmer.
• Cover and simmer over low heat for 1.5 - 2 hours, checking occasionally to be sure there is enough moisture and the cabbage isn't sticking.
• When the cabbage is tender to your liking, sprinkle 1 Tbsp of flour over the cabbage. Mix it in well and continue to cook the cabbage for 1-2 minutes, while any remaining liquid thickens.
• This dish can be served immediately (remember to take out the bay leaves, peppercorn, and cloves) or it can be refrigerated for later. Some people swear that the flavor improves with time.

BLAUKRAUT (GERMAN RED CABBAGE)

Steps:

• Melt butter in a large pan. Add sugar and stir until it has a light caramel color, about 5 minutes. Add onion and apples; cook and stir until the onions start to soften, about 5 minutes. Add cabbage and cook until heated through, about 5 minutes.
• Stir in broth, apple cider vinegar, and salt. Cover and simmer until flavors are well combined, about 30 minutes. Season with salt and pepper and stir in lingonberry jam towards the end of the cooking time if desired.

BLAUKRAUT (BRAISED RED CABBAGE)

Steps:

• Remove the 2 outer leaves of the cabbage. Cut the cabbage in half. Core it and cut into thin julienne. Put cabbage in bowl. Sprinkle with salt and red wine vinegar. Toss and let stand for 2 hours. Saute diced onions in butter. Add the apple and sugar. Saute lightly. Add strained cabbage to saute mix. Reserve the liquid. Stir for several minutes. Then add strained liquid, red wine, chicken stock, jam, cinnamon, cloves, bay leaf and cook for approximately 40 minutes in a covered heavy bottomed pan Remove cinnamon stick, cloves and bay leaf. Season with salt and pepper.

BLAUKRAUT (RED CABBAGE)

Steps:

• Cut cabbage very finely. Heat oil in pan, add onion and cabbage and cook gently. Before cabbage collapses add vinegar to keep the red colour.
• Add a cup of water (or you can add some wine too), sugar, cloves, bay leaf. Put lid on pot and cook at low heat until cabbage is soft (about 1 hour and 30 minutes). Keep checking as it cooks to make sure you have enough liquid all the time. Season with salt.
• Half and hour before ready, add finely cut apple.
• When liquid is nearly cooked out, add flour.
• Give it a good whisk and heat up for short time.

BLAUKRAUT

Steps:

• In a Dutch oven, cook bacon over medium heat for 5 minutes. Add onion; cook and stir until tender, 6-8 minutes. If desired, stir in liquid smoke., Add cabbage, water, vinegar, apple, sugar and salt. Bring to a boil; reduce heat. Simmer, covered, until cabbage is crisp tender, about 20 minutes, stirring every 10 minutes. Serve with a slotted spoon.

RED CABBAGE, OR BLUE KRAUT (ROTKOHL, ODER BLAUKRAUT)

Steps:

• Remove any ragged leaves from cabbage.
• Cut in quarters, wash and drain.
• Shred cabbage on cutting board, discarding core.
• Heat fat in Dutch oven or casserole.
• If you use bacon, let it melt but not brown.
• Add sugar to hot fat and saute slowly until golden brown.
• Add apple and onion, cover and braise over very low heat 5 minutes.
• Add shredded cabbage and toss until coated with fat.
• Pour vinegar over kraut and stir to mix through.
• Cover and braise slowly, 10 minutes until cabbage has turned"blue" or more exactly, bright purple.
• Sprinkle with salt, add 1 cup water, cover and simmer slowly 1 1/2 to 2 hours or until tender.
• Add more liquid if needed.
• Season with pepper and salt, if needed.