Rotkraut (red cabbage)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | red cabbage |
| ¼ | pounds | bacon |
| ½ | cup | raisins |
| 1 | EA | apple |
| 1 | EA | onion |
| 2 | EAS | bay leaves |
| 8 | EAS | juniper berries |
| 4 | EAS | whole cloves |
| 1 | DS | salt & pepper |
| 2 | tablespoons | flour |
| ½ | cup | red wine |
| 4 | tablespoons | sugar |
Directions
Wash & coarsely shred the cabbage. Coarsely dice the bacon & the peeled onion. Saute, in a large pot, the bacon & onion. Add a little vegetable oil as necessary. After the diced onion is light golden in color, add large handfuls of the shredded cabbage. Stir as the cabbage glazes.
(Careful - Do not let it burn!) When all cabbage has been added and is glazed (about ½ volume from thE starting amount of the cabbage); add raisins, bay leaves, juniper berries, cloves, wine, sugar, and enough water to cover. Peel & shred the apple, and add into pot. Simmer until tender (1-2 hours). Add salt & pepper to taste. Add additional sugar & wine to taste. Mix flour with a little cold water and add to thicken.
Serve with beef dishes and potato dumplings or boiled salt potatoes.
NOTE: Whole allspice may be substituted for the juniper berries Vinegar may sub for the wine Apple jelly may sub for the apple