"Apfel Rotkohl" German style red cabbage with apples)
(serves 4-6)
This side dish is one of our favorites. My children prefer it to the white cabbage. We serve it with pork, duck, goose, turkey, sausages and dumplings or mashed potatoes.
Ingredients:
1 - 2 onions sliced in small stripes or cubed (2 onions if cabbage head is large, 1 for a small head)
1 red cabbage head
2-3 apples
apple juice
1-2 bay leaves
1 tbs. butter
Chop onion and brown with butter in large pot.
Peel and discard outer leaves of cabbage, cut cabbage in 4 large pieces, cut out white bottom core and chop the rest in smaller stripes/pieces and add to onions.
Same goes for the 2-3 apples. Peel and cut in slices or cubes and add to mix. I like Granny Smith, but any other will do just fine too.
Depending on size of cabbage head, use 1 cup - 2 cups of apple juice, which you add immediately once the cabbage goes in the pot. You may use lesser (1 cup at first) and add as the cooking time progress and liquid may evaporates, you do not want a soup). Try to use real apple juice not concentrate or any strange cheap concoction, just not worth it for all the work you are doing.
Add up to 2 bay leaves and put lid on. Cook over medium heat for about 40 min., stir occasionally or fill in a bit more apple juice in case you seem to run dry.
Tastes even better heated up the next day. Keeps in fridge for 4-5 days.
Guten Appetit!
Any questions, just shoot me an e-mail:
(serves 4-6)
This side dish is one of our favorites. My children prefer it to the white cabbage. We serve it with pork, duck, goose, turkey, sausages and dumplings or mashed potatoes.
Ingredients:
1 - 2 onions sliced in small stripes or cubed (2 onions if cabbage head is large, 1 for a small head)
1 red cabbage head
2-3 apples
apple juice
1-2 bay leaves
1 tbs. butter
Chop onion and brown with butter in large pot.
Peel and discard outer leaves of cabbage, cut cabbage in 4 large pieces, cut out white bottom core and chop the rest in smaller stripes/pieces and add to onions.
Same goes for the 2-3 apples. Peel and cut in slices or cubes and add to mix. I like Granny Smith, but any other will do just fine too.
Depending on size of cabbage head, use 1 cup - 2 cups of apple juice, which you add immediately once the cabbage goes in the pot. You may use lesser (1 cup at first) and add as the cooking time progress and liquid may evaporates, you do not want a soup). Try to use real apple juice not concentrate or any strange cheap concoction, just not worth it for all the work you are doing.
Add up to 2 bay leaves and put lid on. Cook over medium heat for about 40 min., stir occasionally or fill in a bit more apple juice in case you seem to run dry.
Tastes even better heated up the next day. Keeps in fridge for 4-5 days.
Guten Appetit!
Any questions, just shoot me an e-mail: