BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
December 8 2010
German Christmas - Rotkohl
1kg red cabbage
1 cooking apple
40g cooking fat
8 black peppercorns
3 juniper berries
1 bay leaf
3 tbsp red wine vinegar
150ml red wine
250ml broth or water
Wash the red cabbage, half and quarter and remove the central core and then shred into fine slices. Slice the onion, wash, peel and slice the apple.
Heat the cooking fat in a pan. Add the onion and fry gently for a couple of minutes. Add the red cabbage and then the apple. Place the herbs and spices into a muslim sack and then add to the cabbage. Add the vinegar, wine and broth or water and bring slowly to the boil. Add salt and sugar to taste.
Cover and simmer for 45 minutes.
Wash and peel the potato and then grate into the cabbage. Simmer for a further 15 minutes. Add more salt and sugar to taste if necessary.
Serve hot. If making ahead, chill and then reheat thoroughly.
I often make a large batch of my German red cabbage recipe and keep it in the fridge for a couple of days. It tastes even better!
Don't worry if you don't have all the herbs spices. I can assure you it will still taste delicious.