Rotkohl-Blaukraut: Red Cabbage
Blaukraut translates to "Blue Cabbage" and is a very traditional side dish in German dining. It can be served as shown in this picture, with bratwurst and baked potato slices. Traditionally we eat this with our Christmas goose dinner (in my family) or with the Red Wine Chuck Roast I posted in this Valentine feature. It is also the base for many other dishes I will post (so stay tuned and subscribe).
This makes a huge portion by the way, so whatever you do not use, can easily be frozen for a later meal. Try to not exceed three months in the freezer.
This is what you'll need:
2 pounds of fresh red cabbage, cleaned, finely shredded
1 onion
3 medium size sweet apples
1/2 cup red wine like a Merlot
1 cup or veggie broth
1/4 cup lemon juice
4 cloves
2 bay leaves
Finishing touch:
4 Tablespoons brown sugar
8 Tablespoons Water
2 Tablespoons balsamic vinegar
2 Tablespoons of butter
This is how you make it:
Pre-heat your oven to 300 degrees Fahrenheit.
In a large baking dish, layer the shredded cabbage, onions and 2 apples (diced to roughly 1/2" cubes, or whatever size you like).
Season with salt and pepper to taste.
Add cloves and bay leaves.
Mix thoroughly.
Combine the Merlot, veggie broth and lemon juice and then pour over cabbage.
Cover with aluminum foil (if you do not have a top for the dish) and place in the oven.
Place in the oven for 45 minutes.
Turn off oven and remove the foil or lid, but leave dish in the oven and close the door.
After another 10 minutes, prepare the finishing touch:
Melt the butter and add brown sugar to slightly caramelize it.
Add water and vinegar to the pan.
Take the cabbage out of the oven and pour the syrup over it.
Now try it and add salt and/or pepper to taste.
Serve warm or cold, it's all good.
