Red Cabbage with ApplesSubmitted by: HAEJUNG
IntroductionFrom Luchow's German Cookbook From Luchow's German Cookbook
1 medium-sized head, red cabbage
2 tart apples
2 Tbsp. chicken fat (I used butter instead)
1 medium-sized onion, sliced
1 quart water (I only used 3 cups)
1/2 cup light vinegar (red wine preferred)
1/3 cup sugar (original recipe calls for 1/2 cup)
1/2 tsp. salt
1/2 tsp. black pepper
1 bay leaf
juice of 1/2 lemon
2 or 3 Tbsp. flour (optional)
Wash and core apples; peel and cut in small pieces. (I did not peel the apples.)
Heat fat in large saucepan and saute onion and apples 3 or 4 minutes. Add water, vinegar, sugar, salt, pepper, cloves, bay leaf, and lemon juice. Stir; bring to a boil. Add cabbage. Cover and let simmer 45 minutes, or until tender. Just before serving, sprinkle flour on top to absorb liquid. (I think you should use a whisk to mix the flour into the liquid of the cabbage, not sprinkle on top where it will tend to clump.)
Can be made ahead and reheated.
Makes approx. 7 1-cup servings or 9 3/4-cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user HAEJUNG.
Rate This Recipe
Member Ratings For This Recipe
Very good! I used apple cider vinegar, and a little more sugar. I don't think I used as much water as the recipe called for, just added it it needed. I also used corn startch instead of flour. I will be making this again and again, great with Herb Crusted Pork Loin recipe by Wazaroo. - 3/23/09
This was excellent! I grew up in Germany but all this time I didn't find quite the right combination of ingredients to use. This was exactly what I was looking for. Thanks so much for sharing! I can't wait to have the dish reheated today because I know it will be even better!! Wunderbar! - 5/5/12