Baden Remembered

 


Red Cabbage - Apfel-Rotkraut


1 medium red cabbage
250 g sour apples (russet)
Salt
100 ml red wine vinegar
50 g butter
250 g onions
25 g sugar
200 ml dry red wine from Baden
125 ml broth
1/2 cinnamon stick
1 clove
1 bay leaf
Freshly ground pepper




Peel the apples, remove the seeds and chop finely.

Mix apples and cabbage, sprinkle with salt,

pour in red wine vinegar and red wine.

Add cinnamon stick, cloves and bay leaf. Mix well,

cover and let marinade overnight (can be longer) in refrigerator.

 

Melt butter in a saucepan. Dice onions and fry until caramelized

add the red cabbage with the marinade and spices.

Sautee shortly, add broth and simmer with covered lid for 20 minutes;

remove lid and cook until done.

Remove cinnamon stick, cloves and bay leaf. and season with salt and pepper

great with Bratwurst, Roast, potatoes, dumplings


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