- 25 Sep 2009
This is - as the title suggests - a classic German recipe for red cabbage. It's traditionally served at Christmas with roast goose, but goes particlarly well with any grilled or roasted fatty meats (duck, pork, lamb chops, roast chicken, sausages, etc).
Feel free to spice it up more with some grated ginger for example, or give an extra layer to it by adding a bit of ruby port or star anise, cinnamon, mixed spice, fennel or caraway seed. It's best made the day before you want to serve it so the flavours can develop. It's normally served hot, but I like it cold with grilled salmon for example. Also, it freezes well.
Apart from the prep, and stirring in the first 10 minutes of cooking, it is a really low effort dish.
20 grams of butter (if you have goose fat or lard, even better)
500 grams of red cabbage, core removed, cut into quarters and then shredded finely
1 large onion, diced
1/2 an apple, diced into largish chunks (they will melt away)
2 tablesppons red currant jam or jelly (cranberry works well too)
2 tablespoons red wine vinegar (or balsamic, or apple)
1 glass of red wine (or half port half red wine)
1 bay leave
2 cloves, the spice, not garlic
1 teaspoon of any or all of the above mentioned spices to you own taste
Put a medium sized-pot on a high heat, add the butter and add the shredded cabbage in 3 parts at a time so you don't lose the heat, stir continually, this will take about 5 to 7 minutes.
Add the onions, apple and the jelly and keeping it on high heat to caramelise it (2 to 3 minutes), stir continually.
Now add the vinegar, wine and the spices. Stir it through making sure that all the caramalised bits on the bottom of the pan are loosened. Lower the heat to medium, put a lid on the pan and leave to simmer for about 50 to 60 minutes.
Taste it and check that the cabbage is soft but still has a bit of bite to it, it shouldn't go mushy. The taste should be tangy and sweet, adjust seasoning to your taste.
Either serve immediately or leave to cool with the lid off, put in fridge or freezer. To reheat just add 2 tablespoons of water plus the cabbage and on a low heat bring back to simmering.