Rotkohl (Sweet and Sour Braised Cabbage) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Traditionally served at Christmas Eve dinner in Germany and Austria, this non-traditional recipe (bacon instead of rendered fat) can be served with any meat or poultry dish. Ingredients:
4 slices smoked bacon, chopped |
2 cups onions, thinly vertically sliced |
3 cups granny smith apples, chopped and peeled |
10 cups red cabbage, thinly sliced |
1 cup apple cider |
1/2 cup red wine vinegar |
2 tablespoons sugar |
1 teaspoon kosher salt |
3 whole cloves |
1 bay leaf |
Directions:
1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tbsp drippings in pan. Set bacon aside.
2. Add onions to drippings in pan and saute 3 minutes. Add apple to pan, saute 2 minutes. Add cabbage to pan and saute 2 minutes.
3. Add cider and remaining ingredients to pan and bring to a boil. Cover and reduce heat. Simmer for 1 1/2 hours or until cabbage is tender, stirring occasionally.
4. Discard cloves and bay leaf. Sprinkle with bacon and serve.
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