Find here delicious red cabbage recipes from central Europe. Red cabbage goes well with roast pork, roast chicken, roast goose or duck.
You can prepare red cabbage recipes either with cider vinegar, wine vinegar or just red wine. I prefer cider vinegar as it seems to add more kick to it. Tastes even better the following day.
Classic Red Cabbage Recipe
1 large red cabbage
1 large onion, peeled and left whole
1 large eating apple, peeled, cored and diced
4 cloves
2 tbsp of cider vinegar
some water
salt and pepper
cooking time : 1 1/2 hour
quarter cabbage, cut out the stalk and shred very fine
push the cloves into the onion and place into a sauce pan
place layers of shredded cabbage, salt and pepper and apples into saucepan
pour the vinegar and water over it and let it cook very gently for 1 and half hour, stirring from time to time
check for seasoning and serve
Tip: to make the cabbage shiny add 1 small finely grated potato for the last 10 minutes, stir in, making sure not to let it stick to the bottom
Red Cabbage with Apple and Red Wine
2 pounds red cabbage
1 apple
2 tablespooons butter
1 bay leaf
salt and pepper to taste 1 tbsp flour 1/2 cup red wine
1 to 3 tsp apple jelly dash ground cloves
Wash and shred cabbage. Slice apple. Melt butter in a large pan; add cabbage and apple and mix well. Season with salt, pepper, bay leaf, and juniper berries, if using. Cook in 1 cup of water over low heat until done, about 10 minutes. Add a little more water if needed. When liquid has evaporated, sprinkle wiht flour. Add red wine and apple jelly and cloves to taste.
Sweet and Sour Red Cabbage
1 large head of red cabbage -- shredded
4 to 6 slices bacon, fried and crumbled -- reserve drippings
1 tbsp brown sugar
1 tsp salt
1/4 cup red wine or cider vinegar
salt and pepper - to taste
Add brown sugar, salt and vinegar to the cooled bacon drippings in the skillet; stir until sugar has dissolved.
Add shredded cabbage; mix well and heat through. Add salt and pepper to taste; garnish with crumbled bacon.
Swedish Red Cabbage
1/2 stick butter
4 green apples (peeled and chopped)
1 large onion sliced
2 pounds red cabbage shredded
1/4 cup light brown sugar
2 tbsp. cider vinegar
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/3 cup red wine
2 tbsp. currant jelly
Melt butter in a heavy large Dutch oven over medium high heat. Add apples and
onion and sauté until tender, about 10 minutes. Stir in cabbage and stir frequently
for about 8 minutes. Stir in sugar, vinegar, salt, cloves, and allspice. Cover and
cook until cabbage is crisp-tender about 10 minutes. Uncover and add red wine
and jelly and cook 5 minutes more. Add salt and pepper to taste if desired.
Serves about 8.
