German Red Cabbage
This is a great cabbage recipe, and is good with many dishes. Of course, it is the classic accompaniment to German food. In the photo above, I’m serving it with Schnitzel (and it can be either veal or chicken) and German Potato Salad.
For five or six servings you only need about 1 1/2 pounds of cabbage, and the ones in our supermarket weigh over three pounds. So unless you’re going to feed the neighborhood, ask the produce man to whack one in half for you.
3 tablespoons oil, preferably bacon fat, if you want to be authentic
1 small or 1/2 large head of red cabbage, shredded (about 1 1/2 pounds)
2 large or 3 small apples, peeled and chopped, preferably tart green variety
1 cup water
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
1/4 cup white vinegar
Heat the oil or fat over medium heat and add the cabbage and apple. Stir and cook 4-5 minutes to wilt cabbage. Add water, sugar, salt, pepper, and cloves. Bring to a boil and simmer for 45 minutes, stirring once in a while.
Before serving, stir in the vinegar.
This is a real taste treat, and good for you, too!