I know that not everyone loves red cabbage – I really do, but it may be one of those genetically inherited tastes. Here is our favorite recipe, which goes well with pork roast or beef roast, especially a “Sauerbraten” – mashed potatoes or dumplings are also great with it.
Ingredients:
- 1 medium head of red cabbage (about 2 – 3 lbs), finely shredded, hard center core removed
- 1 medium onion, finely cubes
- about 1/4 cup of butter
- 1 glass red wine (we like to use fruit wines for this one, like blackberry or blueberry)
- 1 tablespoon balsamic vinegar (or regular vinegar)
- 5 tablespoons of blackberry or current jam
- salt and pepper to taste
- optional: a dash of cloves
Sauté the onions in the butter, until translucent, add the shredded cabbage and stir well. Add all other ingredients, mixing well. Bring to a boil and then reduce heat to let cabbage simmer for at least 2 hours. This vegetable is great warmed up – I think it tastes even better if reheated 🙂
