STICKY AND SPICY RED CABBAGE
Provided by admin
Time 1h15m
Number Of Ingredients 10
Steps:
- Melt the butter or oil in a large pan over a low heat and add the onion and apple. Soften in the butter for a few minutes, then stir in the spices and cook for one minute.
- Tip in the cabbage and stir well until coated. Add the sugar and vinegar, keep the heat on low, stir well, cover and cook for 45 minutes, stirring occasionally to ensure it doesn't stick.
- Remove the lid. Stir in the cranberry sauce, red currant or marmalade, and cook for another 20 minutes over a low heat. Season well. Bring to a high heat and stirring constantly, cook until all the liquid is reduced so you have a thick compote-like mixture.
- It can be stored in the fridge for a couple of days, or portioned and frozen. Simply reheat to serve, adding a knob of butter to give it a shine and rich flavour, if liked
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.
Provided by BecR2400
Categories Apple
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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).
- 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.
- Remove the lid and cook, stirring frequently, for 15 minutes.
- Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
- Remove the cinnamon stick and bay leaf before serving.
- NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.
Nutrition Facts : Calories 250.6, Fat 8.9, SaturatedFat 4.3, Cholesterol 9.3, Sodium 60.5, Carbohydrate 37, Fiber 4.4, Sugar 27.6, Protein 3
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