Here's another German recipe for Red Cabbage that uses apples to enhance the flavor. Easy to make, yet tastes best reheated, so make it ahead of time if you can.
Red cabbage recipes are really a staple for German cooking. They go particularly well with hearty meals such as beef, pork (shown below), game, turkey - well, almost anything!
Our kids repeatedly ask for this as a side dish to accompany "any" meal. Want another version for red cabbage without the apples, then check out German Red Cabbage.
Red Cabbage with Apples
Ingredients:
1 medium head red cabbage, shredded
2 - 3 tbsp. butter, oil, or lard
1 large onion, diced
3 apples, peeled, cored, shredded or diced
1/2 cup red wine (ooptional)
3 tbsp. cider vinegar
1 tsp. salt
2 tsp. sugar
1/2 tsp. nutmeg, ground
1/4 tsp. pepper, freshly ground
2 tbsp. lemon juice
2 tbsp. corn starch
Instructions:
In large pot, heat butter, oil, lard, or combination. Lightly saute onion.
Add red cabbage and apples. Continue to saute for several minutes.
Add 1 cup water, optional red wine, cider vinegar, sugar, salt, nutmeg, and pepper. Stir.
Bring to simmer, cover. Simmer about 30 - 60 minutes or until cabbage is tender.
Add lemon juice. Taste and season with more salt, cloves, pepper, sugar, and vinegar as needed.
Mix about 2 tbsp cornstarch with cold water and slowly stir in just enough to thicken red cabbage liquid. Serve.
Hints:
For an extra quick red cabbage recipe, use canned or jarred red cabbage. Add shredded or grated apples. Simmer until apples are cooked, about 10 minutes. Season and thicken with corn starch as above.
Ingredients:
