Blaukraut German Red Cabbage Recipes

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Steps:

• Remove the 2 outer leaves of the cabbage. Cut the cabbage in half. Core it and cut into thin julienne. Put cabbage in bowl. Sprinkle with salt and red wine vinegar. Toss and let stand for 2 hours. Saute diced onions in butter. Add the apple and sugar. Saute lightly. Add strained cabbage to saute mix. Reserve the liquid. Stir for several minutes. Then add strained liquid, red wine, chicken stock, jam, cinnamon, cloves, bay leaf and cook for approximately 40 minutes in a covered heavy bottomed pan Remove cinnamon stick, cloves and bay leaf. Season with salt and pepper.

Steps:

• In a Dutch oven, cook bacon over medium heat for 5 minutes. Add onion; cook and stir until tender, 6-8 minutes. If desired, stir in liquid smoke., Add cabbage, water, vinegar, apple, sugar and salt. Bring to a boil; reduce heat. Simmer, covered, until cabbage is crisp tender, about 20 minutes, stirring every 10 minutes. Serve with a slotted spoon.

Steps:

• Cut cabbage very finely. Heat oil in pan, add onion and cabbage and cook gently. Before cabbage collapses add vinegar to keep the red colour.
• Add a cup of water (or you can add some wine too), sugar, cloves, bay leaf. Put lid on pot and cook at low heat until cabbage is soft (about 1 hour and 30 minutes). Keep checking as it cooks to make sure you have enough liquid all the time. Season with salt.
• Half and hour before ready, add finely cut apple.
• When liquid is nearly cooked out, add flour.
• Give it a good whisk and heat up for short time.