Red Cabbage/ Rotkohl
This tangy, bright-colored side dish is delicious with beef, pork, or wild game. It does not go well with chicken or fish.The vinegar, with its natural acid, preserves the vivid color of the red cabbage. Leftover red cabbage can be chilled and served as a salad.
– 2 strips bacon, diced*
– 1 medium onion, peeled and chopped
– 10 to 12 c. shredded red cabbage (about 2∂ lb. cabbage)
– 1 medium tart apple, cored and chopped (no need to peel)
– 4 to 5 whole cloves; 2 bay leaves
– 1/2 tsp. salt; 1/8 tsp. pepper
– 1/4 cup red wine vinegar.
*If you prefer not to use bacon in this side dish, use 2 tbsp. butter or oil for cooking the onions.
In a large saucepan, fry bacon over medium heat until almost crisp. Add onions and stir-fry until transparent.
Add cabbage and stir well. Add remaining ingredients and stir again.
Cover and simmer over low heat for 1 hour, or until cabbage is tender. If possible, remove whole cloves before serving.
Food: Red Cabbage/ Rotkohl