German-style red cabbage

Name: German-style red cabbage
Ingredients: 1 medium red cabbage (1 kg); 2 medium red onions (300 g); 2 medium tart red apples (300 g); 2 tablespoons poultry fat; 1 teaspoon salt; 1 tablespoon sugar; 3 tablespoons balsamic vinegar; 250 ml red wine; 150 ml hot water; 1 teaspoon ground lemon pepper; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 2 bay leaves

Appetizers - German-style red cabbage by Sonia J. - Recipia

German-style red cabbage is braised with onion, apples and red wine until tender, with a sweet-and-sour flavor and a little spice. I choose a heavy head with tightly packed leaves, and I prefer medium dice so the pieces still show after they soften; that’s how I like red cabbage cooked with apples, with the soft pieces still holding their shape. Prep: 20 minutes. Cook: 50 minutes. Total: 70 minutes. Serves: 6. About 200 kcal and 3 g protein per serving.

Ingredients

1 medium red cabbage (1 kg)
2 medium red onions (300 g)
2 medium tart red apples (300 g)
2 tablespoons poultry fat
1 teaspoon salt
1 tablespoon sugar
3 tablespoons balsamic vinegar
250 ml red wine
150 ml hot water
1 teaspoon ground lemon pepper
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 bay leaves

Preparation

1. Remove the outer leaves and core from the cabbage, then cut the head into pieces that fit in the Salad Chef. Peel the onion and cut it in half, then wash the apples, halve them and remove the cores. Using the medium-dice attachment, chop the cabbage, onion and apples, pressing down firmly on the appliance lid. 2. Heat the poultry fat in a large pot and cook the onion for 7 minutes, until soft and slightly translucent. Add 1/4 teaspoon salt and the sugar, then stir until the sugar dissolves. 3. Add the cabbage, 2 tablespoons balsamic vinegar, red wine, hot water, lemon pepper, cinnamon, cumin and bay leaves. Add another 3/4 teaspoon salt, cover the pot and cook over medium heat for 35 minutes, stirring from time to time. Pour in the water gradually; the cabbage should be very tender, and if the pot dries out, add more hot water. 4. Add the apples and, if you’d like a tangier flavor, the remaining tablespoon of balsamic vinegar. Cook uncovered for 8 minutes, stirring from time to time, until the apples are tender too. Taste and adjust the salt and seasoning if needed, then turn off the heat.

Notes

Keeps in the refrigerator in a tightly sealed container for up to 3 days; you can make it a day ahead. I put it on the stove almost an hour before the meal and serve it with pork belly or another pork roast. Very firm cabbage may need a few extra minutes, so let it soften before adding the apples. You can replace the poultry fat with 2 tablespoons oil without changing the steps. Plain black pepper can replace the lemon pepper, using the same amount of 1 teaspoon.