German-style braised red
cabbage with apple, bacon, raisins, juniper berries and clove.
Red
Cabbage
- 2 to 5 pounds red cabbage
1 apple
1/4 pound bacon
1 onion
1/2 cup raisins
2 to 3 bay leaves
6 to 8 juniper berries
1/2 cup red wine
1 to 4 whole cloves
2 to 6 tablespoons granulated sugar
Salt and pepper
- 2 tablespoons all-purpose
flour
- Wash and coarsely shred
the cabbage. Coarsely dice the bacon and the peeled onion. Saute
in a large pot the bacon and onion. Add a little vegetable oil
as necessary. After the diced onion is light golden in color,
add large handfuls of the shredded cabbage. Stir as the cabbage
glazes. (Careful! Do not let it burn!) When all cabbage has been
added and is glazed (about 1/2 volume from the starting amount
of the cabbage); add raisins, bay leaves, juniper berries, cloves,
wine, sugar, and enough water to cover. Peel and shred the apple,
and add into pot.
- Simmer until tender (1
to 2 hours). Add salt and pepper to taste. Add additional sugar
and wine to taste. Mix flour with a little cold water and add
to thicken.
Makes 6 to 8 servings.
Recipe provided courtesy
of The Leafy Greens Council.
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