Red Stewed Cabbage
4 servings
40 minutes
Red braised cabbage is a classic dish of German cuisine known for its rich sweet-and-sour flavor depth. Its roots trace back to ancient culinary traditions in Germany where cabbage was often prepared for holidays and family meals. This dish combines the soft texture of braised cabbage with the pleasant acidity of wine vinegar, the gentle sweetness of caramelized sugar, and fruity notes of apple. Aromatic wine, bay leaves, and cloves add a special spiciness, making it an ideal complement to roasted meat, sausages, or potatoes. This cabbage becomes even tastier the next day when all the ingredients fully reveal their flavors. It is a warm, cozy dish that brings the atmosphere of traditional German feasting into the home and wonderfully warms during cold weather.
1
Chop the cabbage finely, cut the onion, peel and slice the apple.
- Red cabbage: 500 g
- Onion: 1 head
- Sour apples: 1 piece
2
Melt fat in a thick-bottomed pot and sauté the cabbage in it for 5-10 minutes.
- Lard (rendered pork fat): 100 g
- Red cabbage: 500 g
3
Add onion and apple to the pot and continue to stew.
- Onion: 1 head
- Sour apples: 1 piece
4
Add 5 heaping teaspoons of sugar, mix well, turn the heat to full, so the cabbage lightly caramelizes.
- Sugar: 5 teaspoon
5
Then pour in the wine vinegar and red wine. Season with pepper and salt, add bay leaf and cloves. Reduce the heat, cover the pot, and simmer for 20-30 minutes, stirring occasionally.
- Wine vinegar: 2 ml
- Dry red wine: 125 ml
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
- Cloves: 2 pieces
6
At the end of cooking, you can add sugar or wine vinegar to taste.
- Sugar: 5 teaspoon
- Wine vinegar: 2 ml