Red cabbage is low in calories and high in health benefits. When we had our German feast, Gerlinde’s sous chef (Jonathan) actually made the red cabbage, so she didn’t give me the recipe for that. However, I’ve been making red cabbage as a side for the past 40+ years, and it doesn’t really have to be part of an ethnic dinner, so I decided to tell you what I do (which is probably close to what Jonathan did anyway).
Sweet and Sour German(ish) Cabbage
1. Chop 6 0z.bacon into small chunks and saute in a frying pan for 5 minutes, until beginning to brown. (This is purely optional, but I like it.)2. Add and continue cooking for another 5 minutes, until starting to caramelize:
2 tablespoons butter
1 large onion, chopped
1 large apple (peeled, cored, and finely shredded or chopped)2. Add 1 red cabbage (with core removed and chopped into bite-sized pieces)
Fry on medium heat another 5 minutes, until cabbage is starting to look done. Make sure to use a spatula to keep scraping the bottom of the pan so nothing burns. 3. Add:
1/2 cup water
1/2 cup apple cider vinegar (or wine vinegar; whichever you have on hand)
1/4 cup brown sugar (or can go 1/2 cup if you like it sweeter; taste-test it)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt (test near the end; you may want even a little more)
Pepper to taste (a few sprinkles)
4. Simmer in a covered pan for 10-15 minutes, until cabbage is tender. Turn the heat off and keep covered, but turn the heat back on for just a minute or two right before serving so that it’s hot. Red cabbage actually improves with age and can last a week in the refrigerator if you have leftovers. It also freezes well. “Let the words of my mouth, and the meditation of my heart, be acceptable in thy sight, O Lord, my strength, and my redeemer” (Psalm 19:14).