Red Cabbage, c.2001
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German Red Cabbage with
Apples and Red Wine

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Cabbage
Paul Brent
Buy This Art Print At AllPosters.com

German Red Cabbage with
Apples and Red Wine

A 2 1/2 to 3-pound red cabbage
2 to 3 tablespoons butter, lard [!] or minced bacon
1/3 cup sugar
2 tart apples, peeled, cored and chopped
2 small yellow onions, coarsely chopped
1/2 cup red-wine vinegar
2 cups vegetable, beef or chicken stock
2 cups red wine
Cheesecloth bag containing 6 whole cloves,
6 whole peppercorns, and 1 bay leaf
beurre manié - 2 tablespoons each butter and flour

"When cooked properly red cabbage is known as Blaukraut - blue cabbage - because of the deep purple color it takes on. This is due to the hot vinegar
and fat in which cabbage is braised before before water or stock is added.
If you skip that initial step, the cabbage will 'bleed' as it cooks and you
will have the faded pink oversoft concoction that gives red cabbage a bad
name. It tastes best when made a day in advance."

Remove any spotted or ragged outer leaves from cabbage. Cut it into quarters, wash and drain. Shred the cabbage on a mandoline or similar
slicing instrument, discarding core and tough ribs. Heat fat in a large stain-
less steel or enameled Dutch oven. (If using bacon, do not let it brown.)
Add sugar to hot fat and sauté slowly until golden. Add onion and apple, cover pot and braise over very low heat 2 minutes. Add the shredded
cabbage and toss until it is coated with fat. Pour vinegar over mixture
and stir well to mix. Cover pot and braise slowly over low heat about
10 minutes or until cabbage has turned "blue" (actually bright purple).
Add stock, red wine and cheesecloth bag. Cover pot and bring liquid to
a boil. Reduce heat to low and simmer 1 1/2 to 2 hours or until cabbage
is very tender. Check seasoning for salt (depending on saltiness of stock
and whether you are using bacon). Thicken with beurre manié made by
kneading together 2 tablespoons each butter and flour. Simmer 3 to 4
minutes, or until thickened. (Alternatively, mixture can be thickened by sprinkling 2 to 3 tablespoons flour over the cabbage mixture and stirring
a few minutes until it is thickened.) Serves 6.
(Note: Many German recipes call for the addition of 1/4 cup red currant
jelly stirred in just before serving, in which case reduce the amount of
sugar used in the initial braising. Great with Sauerbraten and
Kartoffel Kloesse!)
 

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