German red cabbage recipes ("Rotkohl") are among those best vegetable recipes that go so well with dishes like rouladen (or flatladen in my family) and meat loaf. Because it's so delicious, and our children always ask for more, and the leftovers are great, I always choose the largest red cabbage I can find.
Below you'll find two recipes. First, mine, which I also use when I'm entertaining vegans. Second is Roswitha's which is just that interestingly different. Below the recipes you'll find hints on how to cut cabbage.
THE traditional German side dish that fits so well to almost anything. Wunderbar!
Roswitha sent in the above recipe. She says that she used to make this a lot when her boys were little for special occasions with her in-laws.click here to visit Alison Andrew's page. She's a friend of mine and knows all about it.
Make sureyou add the vinegar at the end of the cooking time. At first, when you look at the cooked red cabbage, it'll look really 'mucky' in color. Add the vinegar and POOF! Beautiful!
The first thing to realize when cooking with red cabbage is that you'll end up with red fingers if you're not careful. Red cabbage can be used to dye yarn and Easter eggs! So, unless you want purplish-red fingers, wear some disposable gloves while shredding/cutting the cabbage.
I normally just cut the cabbage into quarters, and then with a good sharp knife, I slice it fairly thinly. I don't bother to use a "kitchen gadget" for this, because it goes quickly enough this way.
Be careful though, if you're working on a "plastic-type" cutting board. It, too, will stain red. On a wooden board, the red colour normally washes off easily, but if you are concerned you may ruin a good butcher-block type board, just use a cheapie plastic one.
"Despite all these things, overwhelming victory is ours through Christ, who loved us." Romans 8:37 (NLT)
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