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Continental Red Cabbage

This is one of the best ways to prepare red/purple cabbage.  It may be served soon after cooking but improves in flavour if cooked several days in advance. This dish is a great alternative to Sauerkraut.  It is excellent with roast pork, veal, duck or venison.

1 red cabbage (about 1 kg)
50 g butter
1 large onion, finely chopped
2.5 ml salt
15 ml vinegar
30 ml red wine
50 ml water
15 brown sugar
3 medium Granny Smith Apples
pinch ground cloves
pinch grated nutmeg
pinch ground cinnamon
pinch pepper
1 bay leaf
additional red wine, vinegar, sugar and salt

  1. Cut the cabbage into quarters, rinse well under running water, remove the hard core and shred finely by hand or in a food processor fitted with a grater blade.
  2. Place the butter and onion in a saucepan and saute gently for 3 minutes.
  3. Add the cabbage and saute for a further 5 minutes, stirring continuously.
  4. Add the salt, vinegar, wine, water and sugar and simmer for 8 to 10 minutes.
  5. Peel the apples and chop coarsely. Add the apple, spices and bay leaf, cover and simmer very gently for 30 minutes or until completely tender and almost dry.
  6. Add a little more water during the cooking process and adjust the seasoning if necessary by adding a little more wine, vinegar, sugar and salt.
  7. Serve as a vegetable side dish with roast pork, veal, duck or venison.

Notes

  • Replace the apples with pears or use a combination of both.

Recipe by Carolié de Koster from the Art Of Cooking Recipe Book p. 380.