|
I went to a German restaurant and loved their red cabbage (served 2 different ways). I wanted to try to duplicate it, so here is my effort.
|
| |
|
Ingredients
1 head red cabbage, cored and chopped
2 granny smith apples, cored, peeled and sliced
1 medium onion, sliced
1 cup chicken broth
2/3 cup water
1/2 cup cider vinegar
1/4 cup sugar
1 tablespoon butter
1 teaspoon salt
6 whole black peppercorns
6 whole white peppercorns
6 whole coriander seeds
6 juniper berries
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoons cornstarch
2 teaspoons cold water
|
| |
|
Cooking Directions
Place the peppercorns, allspice, coriander, cloves and bay leaf on a double thickness of cheesecloth, tied with kitchen string.
In a large stockpot, add the cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Add the spice cloth.
Bring to a boil. Reduce heat; cover and simmer for 75 minutes.
Discard spice bag.
In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
|
| |
|
|
Core the cabbage (I cut it into thirds to make the coring easier)
|
| |
|
|
Chop the cabbage (you don't have to chop it this fine if you don't want to)
|
| |
|
|
If you have a helper, use her wisely
|
| |
|
|
Core and slice the apples
|
| |
|
|
Slice onions. Toss cabbage, apples and onions together.
|
| |
|
|
Place whole spices on cheesecloth (could also add one star anise)
|
| |
|
|
Bundle cheesecloth and seal with kitchen string
|
| |
|
|
Add cabbage, apples, onions, liquids, spices, sugar and butter to stockpot. Bring to boil.
|
| |
|
|
Cover. Reduce heat. Simmer for 1 hour 15 minutes. Stir two or three times during cooking.
|
| |
|
|
About halfway done (after stirring once)
|
| |
|
|
Corn Starch
|
| |
|
|
Mixed with cold water
|
| |
|
|
Mixed in with the cabbage (remove the spice bag around now).
|
| |
|
|
Serve
|
| |
|
|
German Red Cabbage
|
| |
|
