Ingredients
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1/4
-
1
-
2
-
1/2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
1
-
1
-
-
Directions
German Rotkohl – Spiced Red Cabbage With Apples and Wine, Our family favorite Rotkohl dish, in the traditional German style (with a few flourishes)! Delicious!! Red cabbage, apples, aromatic spices and wine—this dish is sure to please! Wonderful served with holiday roast turkey, beef, or ham dishes -or- with bratwurst, weisswurst or wienerwurst sausages Tip: For a delicious & traditional European feast serve the Rotkohl with German Meatballs recipe #106298, Beef Rouladen recipe #344842, Bavarian Sauerbraten recipe #409947, Wiener Schnitzel recipe #459188, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley A great make-ahead dish that freezes & reheats beautifully, and actually tastes best after flavors have had a chance to marry (a day or two after cooking) I like to make two batches at a time, one for now and one to freeze for future meals I hope you enjoy as much as we do As my mother made it, with adaptations from the book Aquavit and the New Scandinavian Cuisine by James Beard Award-Winning Chef Marcus Samuelsson , It’s hard to go wrong with flavors like this! Loved by all, even THE PICKY ONE, I cut the recipe in half as I had 1/2 cabbage Absolutely wonderful Made for German Tag Contest 5/12 , We really enjoyed this I followed the recipe to a T , using brown sugar, an apple and tiny pinch of ground cloves I may use more Garam Masala next time I didn’t have port or maderia so used Calvados (apple brandy) I gave it the final taste test and felt it needed a shot more of vinegar to cut the sweetness and added 1/2 t caraway seeds I’m so glad there are leftovers! YUM! Thanks BecR! It’s keeper!
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Steps
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1
Done
|
Cook the Pork Fat or Bacon in a Large Skillet or Dutch Oven Over Low Heat, Stirring Occasionally Until It Has Rendered Its Fat, About 20 Minutes For the Pork Fat or 10 Minutes For the Bacon. |
|
2
Done
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Add the Onion, Ginger, and Cinnamon Stick, Increase the Heat to Medium, and Cook, Stirring Occasionally For About 5 Minutes, Until the Onion Has Softened. |
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3
Done
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Add the Cabbage, Stirring and Cooking Over Medium Heat Until Some of the Bits Are Slightly Browned and Caramelized, About 10 Minutes (i Do This in Batches). Note: You Can Skip the Browning Step If You Are in a Hurry, but I Find That It Adds a Particularly Wonderful Caramelized Flavor to the Finished Dish. Now Add the Marjoram, Garam Masala, Vinegar, and Port or Madeira, and Stir Well. (note: at This Point Add the Optional Bay Leaf, Whole Clove, and Chopped Apple). |
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4
Done
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Reduce Heat to Medium-Low, Cover, and Simmer For 1 to 1 1/4 Hours, Stirring Occasionally to Make Sure the Cabbage Is not Sticking to the Bottom of the Pan. |
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5
Done
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Remove the Lid and Cook, Stirring Frequently, For 15 Minutes. |
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6
Done
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Stir in the Brown Sugar (or Maple Syrup) and Cook For 15 Minutes Longer, or Until Most of the Liquid Has Cooked Away. |
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7
Done
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Remove the Cinnamon Stick and Bay Leaf Before Serving. |
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8
Done
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Note: If You Can't Find Garam Masala, Use Just a Small Dash Each of Ground Black Pepper, Rock Salt, Cinnamon, & Cardomom. |
