Ingredients with Measurements:
- 1 head of red cabbage, shredded
- 1 large onion, chopped
- 2 apples, peeled and chopped
- 1/2 cup of apple cider vinegar
- 1/2 cup of water
- 1/4 cup of brown sugar
- 2 tablespoons of butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of ground cloves
Special Equipment Needed:
- Large pot or Dutch oven with lid
- Wooden spoon or spatula
Step-by-Step Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until translucent, stirring occasionally.
3. Add the shredded red cabbage and chopped apples to the pot and stir to combine.
4. Pour in the apple cider vinegar and water, then add the brown sugar, salt, black pepper, and ground cloves.
5. Stir everything together until the sugar has dissolved.
6. Cover the pot with a lid and bring the mixture to a simmer.
7. Reduce the heat to low and let the cabbage cook for 1-2 hours, stirring occasionally.
8. When the cabbage is tender and the liquid has reduced, taste and adjust the seasoning as needed.
9. Serve hot as a side dish.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Cook on medium heat until simmering, then reduce to low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 120
Total fat: 4g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 390mg
Total carbohydrates: 21g
Dietary fiber: 4g
Sugar: 15g
Protein: 2g
Substitutions for ingredients:
- You can use white vinegar instead of apple cider vinegar.
- If you don't have brown sugar, you can use white sugar or honey instead.
- You can use any type of apple you like, but tart apples work best.
Variations:
- Add 1/2 cup of red wine for a richer flavor.
- Add 1/2 cup of raisins or dried cranberries for a sweeter taste.
- Add 1/2 cup of chopped walnuts or pecans for some crunch.
Tips and Tricks:
- Shred the cabbage thinly for faster cooking.
- Use a wooden spoon or spatula to stir the cabbage to avoid damaging it.
- If the cabbage is too dry, add more water or apple cider vinegar.
Storage Instructions:
Store leftover German Red Cabbage in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the cabbage in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the German Red Cabbage in a large bowl or on a platter. Garnish with fresh parsley or chopped nuts.
Garnishes:
Fresh parsley, chopped nuts, or a dollop of sour cream.
Pairings:
German Red Cabbage pairs well with pork chops, sausages, or roasted chicken.
Suggested Side Dishes:
Mashed potatoes, roasted vegetables, or a green salad.
Troubleshooting Advice:
- If the cabbage is too sour, add more brown sugar or honey.
- If the cabbage is too dry, add more water or apple cider vinegar.
Food Safety Advice:
- Wash your hands and all utensils before cooking.
- Make sure the cabbage is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food History:
Red cabbage is a traditional German dish that has been enjoyed for centuries. It is often served during the fall and winter months as a side dish with hearty meals.
Flavor Profiles:
German Red Cabbage is sweet, tangy, and slightly spicy, with a rich and savory flavor.
Serving Suggestions:
Serve the German Red Cabbage hot as a side dish with your favorite main course.
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Region: German