enhanced red cabbage
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My mom has been making Rotkohl - Red Cabbage - from scratch since I can remember. This is an easy way to make an authentic German taste without having to start with raw cabbage. Jar sizes vary, but exact amount isn't crucial - use what you can find!
yield
6 -8
prep time
10 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For enhanced red cabbage
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1 jarred cabbage (any brand)
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1 lgonion, diced
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1-2 mdapples, grated or chopped
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1bay leaf
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1-2 Tbspbutter
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1 cbeef stock/ bouilon
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1 Tbsphoney
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2 clovecloves
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!/4 cwine - red or white (optional but add a couple tablespoons of cider vinegar if skipping wine)
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1 Tbspcornstarch
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1/4 ccold water
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salt and pepper, to taste
How To Make enhanced red cabbage
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1In a large skillet, melt butter and add diced onion, saute until starting to be translucent.
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2Add red cabbage, apple, bay leaf, honey, cloves, and beef stock. Slowly simmer until tender - about 1 to 1 1/2 hours. Season to taste.
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3Thicken with cornstarch blended with water. Bring to a boil until thick. Add wine, if using.
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4Alternate cooking method - if you are making this to go with a roast, everything can be put into a covered casserole after onions have been sautéed. Cook for 1 - 11/2 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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