Red Cabbage, Bavarian Style PRINT
- YIELD: 12 servings
My mother was born in Bavaria, and she taught me how to make this very traditional dish. Over the years, I’ve made a few tweaks of my own— balancing the sweet and sour to make this dish a family favorite.
This is a favorite side dish with Wiener Schnitzel (breaded veal), and Homemade Spaetzle. This freezes really well!
|1||medium sized head red cabbage, cored and sliced thin|
|1||medium yellow onion, sliced thin|
|1||Granny Smith apple, peeled cored and grated|
|1||cup unsweetened apple pure juice (not concentrate)|
|1||cup brown sugar|
|1||cup red wine vinegar|
|kosher or sea salt & pepper|
|¼||tsp. ground cloves|
|¼||tsp freshly ground nutmeg|
Cut red cabbage into quarters and cut out the core and slice thin
Peel onion, cut in half and slice thin
In a dutch oven, add about 1 generous turn of the pan of oil oil and heat.
Cook onions 2-3 minutes and add the red cabbage; braise the cabbage until just tender 3-5 minutes. Season with kosher salt & freshly ground pepper, to taste
Add ground cloves, allspice and nutmeg. Add caraway seed, if desired.
Add the brown sugar, apples, apple juice and vinegar.
Cover and simmer until the cabbage is cooked and tender— do not boil or overcook.
Cooking time is about 30-45 minutes.
Remove bay leaf and serve with a slotted spoon.
This works well in a slow cooker.