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> By classic red cabbage I meant German, but found this recipe, which > sounds interesting > > Red Cabbage and Apple I've been lurking on the list for a while now, so I might as well take the plunge... My Oma's recipe for red cabbage is great; however, it seems to take forever and have endless stages, so I tend to make an approximation which is pretty good. Ingredients: Red Cabbage Onion Lardons/Bacon fat/etc. Bramleys Red wine vinegar Red wine Cloves Cinnamon sticks Sugar Preheat oven to 150 deg. C. Start softening some chopped onion in a frying pan. If you have bacon fat and lardons, use these, butter otherwise. Shred a head of red cabbage, add to softened onions and stir to coat with fat. Add a dash of red wine vinegar to the pan, stir for a minute or so. Transfer to a casserole dish, layering with chopped bramley apples and dotting with butter. Chuck in some red wine ~1/4 - 1/3 of the way up. Put in a few (3-4) cloves and about half a cinnamon stick. NB Be careful - the first time I tried this I used more, and whilst it was nice, but a little overpoweringly spiced. Less is quite possibly more. Sprinkle over a teaspoon or two of sugar, bung in oven for two hours or so until soft. I tend to taste it half way through and check for sweetness - more sugar may well be needed. This is really good the next day, and should microwave up well. -JakobThere's stuff above here
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