German Red Cabbage Salad Rotkrautsalat Recipes

RED CABBAGE, GERMAN

Steps:

• Melt butter, add apple and onion, cook until soft.
• Add cabbage, stir to blend.
• Add vinegar, sugar, cloves and wine.
• Cook, covered, until cabbage is tender, about 12 minutes.
• Thicken the sauce with flour, first adding a little water with the flour.
• Simmer until sauce is smooth.

ROTKRAUTSALAT (RED CABBAGE SALAD)

Steps:

• Fry bacon in medium-size fry pan until crisp.
• Remove and reserve bacon.
• Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved.
• Pour this hot mixture over the cabbage.
• Toss with vegetable oil, salt, pepper, and caraway seeds.
• Sprinkle crumbled bacon over mixture.
• Serve at room temperature.

GERMAN RED CABBAGE

Steps:

• In a large pot with tight fitting lid, toss together cabbage, apples and onion.
• Add water, vinegar, sugar, butter and salt.
• Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
• Add spice bag to pot.
• Bring to a boil.
• Reduce heat; cover and simmer for 1-1/4 hours.
• Remove spice bag. I.
• 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.

GERMAN WARM CABBAGE SALAD (KRAUTSALAT)

Steps:

• Cut the bacon into tiny bits.
• Fry it in a big deep frying pan and fish out all the bits after they are crisp.
• Cut up the onion and garlic and fry them in the bacon fat.
• When they are brown, pour in the vinegar.
• Bring it just up to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it.
• The cabbage doesn't cook, but it wilts a little under the hot vinegar.

GERMAN RED CABBAGE

Steps:

• In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.