This German braised red cabbage recipe is deliciousand tastes even better the next day after the flavors mingle.
It’s often associated with poor people’s cooking or survival food during wartime shortages in Germany.
Red cabbage is quite different in the way it’s used in German cuisine.
Photo: William Dickey
In the fall, braised red cabbage is served with game like boar and venison.
Vinegar is added for flavor and to help the cabbage maintain its bright color.
Some recipes also call for finely diced or shredded tart apples.
Cover and let stand until the cabbage releases some liquid, about 30 minutes.
Heat oil in a large, nonreactive heavy pot or Dutch oven over medium-low heat.
Add onion and cook, stirring, until lightly colored, 5 to 7 minutes.
Add the cabbage mixture and any accumulated liquid, wine, cloves and bay leaf.
Stir until evenly combined.
Cover and slowly bring to a boil.
Cook over medium-low heat for 45 minutes, stirring frequently and checking for liquid.
Stir in jelly (or preserves or cranberry sauce), salt and pepper to taste.
Remove and discard the cloves and bay leaf.
To make ahead
Refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
