Red Cabbage
Braised red cabbage is a classic German side dish, served with pork, sausages, goose, duck or game. The vinegar in the recipe is essential to keep the cabbage's bright purple color. While Rotkohl is a traditional German dish, the English make the same recipe and call it Suffolk Red Cabbage. Add this to my Recipe Box.
Instructions
1. Remove the outer leaves from the cabbage and cut the head into quarters lengthwise. Remove the core. Slice the cabbage very finely to produce approximately 9 cups of shredded cabbage.
2. Preheat the oven to 325 degrees. Mix butter, sugar, salt, water, vinegar and caraway seeds in the casserole dish and bring to a boil on the stove.
3. Add the cabbage and onion. Stir thoroughly, until all cabbage is coated with dressing. Bring to a boil again, then cover casserole and place in the oven. Allow to braise for about 2 hours.
4. Remove lid, stir in shredded apple and currant jelly. Replace lid and allow to braise in the oven for another half hour.
Tags: