German Red Cabbage Food

RED CABBAGE, GERMAN

Steps:

• Melt butter, add apple and onion, cook until soft.
• Add cabbage, stir to blend.
• Add vinegar, sugar, cloves and wine.
• Cook, covered, until cabbage is tender, about 12 minutes.
• Thicken the sauce with flour, first adding a little water with the flour.
• Simmer until sauce is smooth.

GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

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.

GERMAN RED CABBAGE

Steps:

• In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.

GERMAN RED CABBAGE (ROTKOHL)

Steps:

• Brown 2 1/2 ounces bacon in a Dutch oven . Add 1/2 cup diced onion and sauté for 5 minutes. Add 4 cups shredded red cabbage and cook for 2 to 3 minutes.
• Pour in 1/2 cup red wine and 1/2 cup apple juice to deglaze, add the 1 tablespoon sugar or agave nectar or honey, 1 whole bay leaf, 4 whole cloves, ground black pepper to taste and 1 peeled, cored and quartered apple.
• Simmer on stove top for 2 to 3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.

DAD'S RED CABBAGE

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and apples and saute 3 to 4 minutes, until tender. Add shredded cabbage, wine, water, vinegar, sugar, cinnamon, salt, and pepper. Bring mixture to a boil, reduce heat, partially cover and simmer 1 hour, stirring occasionally. Add grated potato and simmer, uncovered, 30 minutes, until mixture thickens and potato is tender, stirring frequently.

ROTKOHL (RED CABBAGE)

Steps:

• Saute onions in butter.
• add cut up cabbage and vinegar.
• cover and simmer for about 20 to 25 minutes.
• add just enough sugar to make it sweet and sour tasting.
• add apples and reheat.

INSTANT POT® GERMAN RED CABBAGE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add apple cider vinegar, brown sugar, and salt. Stir to combine. Mix in onion, grated apple, and red cabbage until well combined. Close and lock the lid. Select Steam function. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in ground cloves and allspice.

GERMAN ROTKOHL - SPICED RED CABBAGE WITH APPLES AND WINE

Steps:

• Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
• Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
• Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
• Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
• Remove the lid and cook, stirring frequently, for 15 minutes.
• Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
• Remove the cinnamon stick and bay leaf before serving.
• NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.

GERMAN RED CABBAGE SALAD (ROTKRAUTSALAT)

Steps:

• Fry bacon in medium-size fry pan until crisp.
• Remove and set aside.
• Add sugar, vinegar, and wine to bacon fat.
• Stir and cook until sugar is dissolved.
• Pour this hot mixture over the cabbage.
• Toss with vegetable oil, salt, pepper, and caraway seeds.
• Sprinkle crumbled bacon over mixture.
• Serve at room temperature.