German Red Cabbage
By: Adina Beck
Published: Saturday, October 17, 2015 - 12:34am

Ingredients




1 kg/ 2.2 lbs red cabbage
1 tablespoon butter
2 tablespoons brown sugar
100 g/ ½ cup thick apple sauce (unsweetened or low-sugar) or 2 small, tangy apples
3 bay leaves
¼ teaspoon allspice
5 juniper berries
3 cloves
230 ml/ 1 cup red wine
1 splash red wine vinegar
a little sugar to taste
salt and pepper

Preparation

1 Shred the red cabbage very finely. If you use apples instead of apple sauce, peel them and cut them into small cubes. 2 Melt the butter in a large pan. Sprinkle the sugar in the pot and let caramelize. Add the red cabbage (and the apples if using) and sautee lightly for about 5 minutes, while stirring quite often. Add the apple sauce, the spices, wine and vinegar. Add about ½ teaspoon salt. 3 Cover the pot, turn down the heat and let the cabbage simmer for 1 hour. Stir from time to time and add more red wine if necessary (I didn't need to, but keep an eye on the pot, it should not get too dry). 4 Adjust the taste with salt and pepper and some more sugar if necessary.

About

This stewed red cabbage is a typical German side dish, perfect alongside goulash, roasted meat, goose or duck