ROTKRAUT - RED CABBAGE
Another recipe from Grandma Busch's recipe file. She served this with Sauerbraten. It is probably my favorite way to eat cabbage. Any leftover cabbage was served cold like a side salad.
Provided by Marsha Gardner
Categories Vegetables
Number Of Ingredients 10
Steps:
- 1. Wash the red cabbage, remove trunk and cut into fine strips.
- 2. Brown the sugar in the butter until light brown in color. Add the finely chopped onion and apples, peeled and cut into small cubes.
- 3. Sauté for a few minutes. Add the red cabbage and mix everything to combine. Immediately pour a little of the red wine vinegar on the cabbage so it retains the red color.
- 4. Season with salt, add a little of red wine, bay leaves, cloves and steam covered on medium heat until cabbage is tender for about 45 - 60 minutes.
- 5. At the end dust cabbage with some flour, season to taste and add some more red wine and/or vinegar if necessary.
SUSS-SAURES ROTKRAUT (SWEET-AND-SOUR RED CABBAGE)
Make and share this Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage) recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in 4-quart dutch oven.
- Add apples and onions, sauté slightly.
- Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
- Simmer, covered, for 1 hour.
- Then add the remaining ingredients.
- Heat to melt the butter and serve immediately.
ROTKRAUT
This recipe for rotkraut, a tart dish of pickled red cabbage simmered with warm spices in a dry red wine, came to The Times from Debbie Himmler of Cincinnati. The dish, a nod to her grandparents' German heritage, makes regular appearances on her family's Thanksgiving table, but can be served year round. It's best prepared a day or two ahead, and also freezes well - a real boon if you're planning a big meal. Just reheat it in a covered saucepan on the stove the day you plan to serve it.
Provided by Ligaya Mishan
Categories vegetables, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine cabbage, wine, brown sugar, salt, cayenne, cloves, bay leaves and apples in a large pot and bring to a simmer. Simmer, covered, for 20 minutes.
- In a small bowl, whisk the cornstarch into the vinegar, then add to the pot along with the butter; stir until butter is melted. Simmer, uncovered, 20 more minutes, or until most of the liquid has cooked off and cabbage is very tender. Remove bay leaves before serving.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 326 milligrams, Sugar 17 grams, TransFat 0 grams
RED CABBAGE, OR BLUE KRAUT (ROTKOHL, ODER BLAUKRAUT)
Make and share this Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut) recipe from Food.com.
Provided by Dancer
Categories Pork
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove any ragged leaves from cabbage.
- Cut in quarters, wash and drain.
- Shred cabbage on cutting board, discarding core.
- Heat fat in Dutch oven or casserole.
- If you use bacon, let it melt but not brown.
- Add sugar to hot fat and saute slowly until golden brown.
- Add apple and onion, cover and braise over very low heat 5 minutes.
- Add shredded cabbage and toss until coated with fat.
- Pour vinegar over kraut and stir to mix through.
- Cover and braise slowly, 10 minutes until cabbage has turned"blue" or more exactly, bright purple.
- Sprinkle with salt, add 1 cup water, cover and simmer slowly 1 1/2 to 2 hours or until tender.
- Add more liquid if needed.
- Season with pepper and salt, if needed.
ROTKRAUTSALAT (RED CABBAGE SALAD)
Make and share this Rotkrautsalat (Red Cabbage Salad) recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon in medium-size fry pan until crisp.
- Remove and reserve bacon.
- Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved.
- Pour this hot mixture over the cabbage.
- Toss with vegetable oil, salt, pepper, and caraway seeds.
- Sprinkle crumbled bacon over mixture.
- Serve at room temperature.
Nutrition Facts : Calories 245.9, Fat 20, SaturatedFat 5.2, Cholesterol 19.3, Sodium 556, Carbohydrate 10.2, Fiber 2.8, Sugar 5.2, Protein 5.1
RED CABBAGE WITH APPLES (ROTKRAUT MIT APFELN)
Red cabbage is a typical Austrian side dish. During holidays, such as Christmas, people add apples to sweeten this already tasty dish. Red cabbage makes a good accompaniment to a Christmas Day holiday meal of roast goose, potato dumplings, and desserts such as Sacher torte and Christmas cookies. From Cooking the Austrian Way by...
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Combine cabbage, onion, cloves, apple, vinegar, 3/4 tbsp. sugar, and oil in a large pot.
- 2. Add enough water to cover the bottom of the pot.
- 3. Bring to a boil and then simmer until tender, or 1 to 1-1/2 hours.
- 4. Add boiling water if needed during cooking to maintain enough water at the bottom of the pan to keep the food from sticking.
- 5. Sprinkle flour and the rest of sugar over the mixture before serving.
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