German Braised Red Cabbage

German Braised Red Cabbage

Sweet, tender, braised red cabbage is a recent discovery of ours and a new favorite. Pictured above front and center, it was a star in our Christmas buffet this year. The sheer fact that this is so incredibly easy to make makes this a dish worth sharing…often.

German Braised Red Cabbage

  • 2 oz bacon
  • 1/2 medium onion, diced
  • pinch kosher salt
  • 4 c shredded red cabbage
  • 1/2 c dry, red wine
  • 1/2 c apple juice
  • 1 T honey
  • 1 bay leaf
  • 4 cloves
  • 1 apple, peeled, cored, and quartered

In a large skillet with a lid, cook the bacon until crisp. Add the onion and salt, and saute until the onions are lightly browned. Add the cabbage and cook for 2-3 minutes. Add the red wine and juice and deglaze the pan, scraping up the browned bits with a wooden spoon. Add the remaining ingredients, cover, reduce heat to low, and simmer 2 hours. Add more apple juice if the level of liquid gets too low. Serve warm.

This recipe is adapted from germanfood.about.com.

~✿♥✿~

German Braised Red Cabbage

German Braised Red Cabbage

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>