There’s more to Germany than Oktoberfest ~ though that is a wonderful experience! But the beer, wine, and food of Germany are always delightful. One of my very favorite Fall dishes is shredded red cabbage cooked with apples. Yummy! I think of it and my mouth waters. After testing and tweaking, I’ve come up with a recipe that comes pretty darned close to what I had while vacationing. It’s pretty, tasty, and loaded with vitamins and nutrients. It is a glorious accompaniment to roasted pork. Here’s the recipe; enjoy!
Braised Red Cabbage with Apples
1 Medium head Red Cabbage, cored and coarsely shredded
2 Large Apples, cored and diced (I used Honey Crisp)
1 Medium Sweet Onion, diced
1 1/4 Cups Water
1 Cup Apple Cider Vinegar
1/2 Cup Dark Brown Sugar
1 tsp Kosher Salt
1 Tbsp Pickling Spices
8 Whole Black Peppercorns
1 Stick Cinnamon, broken
4 Whole Allspice berries
4 Whole Cloves
1 Bay Leaf
1 Tbsp Cornstarch dissolved in 1 Tbsp Cold Water
1/2 tsp Ground cinnamon (optional)
1/2 tsp Ground Allspice (optional)
In a large stockpot or Dutch oven place the cabbage, apples, onion, water, vinegar, brown sugar and salt. Wrap the pickling spices, peppercorns, cinnamon stick, whole allspice, whole cloves, and the bay leaf in cheesecloth, and tie with cotton kitchen string. Add the spice bundle to the pot. Bring the mixture to a boil over medium high heat. Reduce the heat to simmer; cover the pot, and let it cook about an hour and a half, or until the cabbage, onion, and apples are very tender. Stir on occasion. Remove the spice bundle. Add the cornstarch and water mixture. Return the liquid to a boil and stir until it thickens slightly. Taste, and adjust seasonings as desired. (I add the ground cinnamon and allspice – I LOVE the warm, spicy flavor. Your kitchen will smell heavenly, too!) Serve hot as a side dish with roasted pork loin or pork chops.
Hope you like it!
