Red Cabbage

Red Cabbage Recipe from Germany | Ingredients: Oil, Onion, Red Cabbage, Apple, Cloves, Bay Leaf, Sugar, White Vinegar

Region / culture: Germany | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Red cabbage is a versatile and nutritious vegetable that can be enjoyed in a variety of dishes. This recipe for braised red cabbage combines the sweetness of apples with the tanginess of vinegar to create a delicious side dish that pairs well with a variety of main courses.

History

Braised red cabbage is a traditional dish that has been enjoyed in many European countries for centuries. It is often served as a side dish during holiday meals and special occasions.

Ingredients

1 tbsp oil
0.5 cup finely chopped onion
4 cups coarse shredded red cabbage
1 cup chopped peeled apple
2 whole cloves
0.5 bay leaf
1 tbsp sugar (or sugar substitute)
1.5 tbsp white vinegar

How to prepare

In a heavy skillet, heat oil over medium-high heat.
Add onion and sauté until tender.
Add cabbage, apple, cloves, and bay leaf.
Cover and simmer for about 20 minutes or until cabbage is tender.
If cabbage gets dry, add a small amount of water.
Add sugar and vinegar to the cabbage mixture; toss gently.
Cover and cook for about 5 minutes longer.

Variations

Add a sprinkle of caraway seeds for a different flavor profile.
Substitute the apple with pear for a slightly different taste.

Cooking Tips & Tricks

Make sure to shred the cabbage coarsely for the best texture.

- Be sure to cover the skillet while simmering to ensure the cabbage cooks evenly.

- Adjust the amount of sugar substitute to suit your taste preferences.

Serving Suggestions

Serve this braised red cabbage as a side dish with roasted chicken or pork. It also pairs well with grilled sausages or meatloaf.

Cooking Techniques

Braising is a cooking technique that involves cooking food slowly in a small amount of liquid. This helps to tenderize the cabbage and infuse it with flavor.

Ingredient Substitutions

You can use regular sugar instead of a sugar substitute if desired.

- Red wine vinegar can be used in place of white vinegar.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the braised red cabbage with a sprinkle of fresh parsley or a drizzle of balsamic glaze for an elegant touch.

Pairing Recommendations

This dish pairs well with a variety of proteins, such as roasted chicken, pork chops, or grilled sausages. It also complements hearty dishes like meatloaf or pot roast.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

100

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 4g

- Sugars: 9g

Fats

- Total Fat: 4g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 1g

Vitamins and minerals

Vitamin C: 60% of the Daily Value

- Vitamin A: 10% of the Daily Value

- Iron: 4% of the Daily Value

Alergens

This recipe is gluten-free and dairy-free.

Summary

This braised red cabbage recipe is low in calories and fat, but high in fiber and vitamin C.

Summary

This braised red cabbage recipe is a delicious and nutritious side dish that is perfect for holiday meals or everyday dinners. With a balance of sweet and tangy flavors, it is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for red cabbage. It was many years ago, when I was just a young girl growing up in the countryside. My mother had been busy in the kitchen, preparing a feast for a family gathering, and I was eager to help in any way I could.

As I watched her work, I noticed a faded old cookbook sitting on the shelf. Curious, I picked it up and began flipping through the pages. That's when I came across the recipe that would become one of my all-time favorites - red cabbage.

The ingredients were simple enough - just a head of red cabbage, some vinegar, sugar, and a few spices. But the method intrigued me. It called for shredding the cabbage finely, then cooking it slowly in a mixture of vinegar and sugar until it was tender and flavorful.

I begged my mother to let me give it a try, and she agreed, smiling at my enthusiasm. Together, we worked on preparing the dish, following the recipe carefully and tasting along the way to make sure it was just right.

When we finally sat down to eat, I couldn't believe how delicious it was. The tangy sweetness of the cabbage paired perfectly with the rich, hearty flavors of the other dishes on the table. I knew then that this recipe would become a staple in my own cooking repertoire.

Over the years, I have made this red cabbage countless times, each time adding a little twist of my own. Sometimes I'll throw in some apples or bacon for extra flavor, or experiment with different types of vinegar or spices. But no matter how I choose to prepare it, the dish always brings back memories of that first time I made it with my mother.

As I grew older and started my own family, I passed the recipe down to my children and grandchildren, sharing with them the joy and satisfaction that comes from creating something delicious from scratch. It has become a tradition in our family, a dish that is always present at our holiday gatherings and special occasions.

I have also shared the recipe with friends and neighbors, eager to spread the joy of cooking and the pleasure of a homemade meal. It warms my heart to see others enjoying the dish as much as I do, and I am always happy to share the story of how I first discovered it in that old cookbook so many years ago.

As I continue to cook and create in my kitchen, I am reminded of the power of food to bring people together, to create memories and traditions that will last a lifetime. And every time I make that red cabbage, I am transported back to that moment of discovery, that first taste of something truly special.

So to anyone who loves to cook and create in the kitchen, I urge you to keep exploring, keep trying new things, and never be afraid to take a chance on a new recipe. You never know what joy and satisfaction it may bring, or what memories it may create. And who knows, maybe you'll stumble upon a new favorite dish that will become a cherished part of your own culinary journey.