This German braised red cabbage recipe is delicious—and tastes even better the next day after the flavors mingle. Loganberry preserves and red currant jelly are more traditional in this dish, but can be harder to find—cranberry sauce makes an excellent substitute.
German Red Cabbage
This German braised red cabbage recipe is delicious—and tastes even better the next day after the flavors mingle. Loganberry preserves and red currant jelly are more traditional in this dish, but can be harder to find—cranberry sauce makes an excellent substitute.
Ingredients
- 1 small head red cabbage about 2 pounds, shredded
- ½ cup red-wine vinegar
- 1 tablespoon light brown sugar
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion thinly sliced
- ¼ cup dry red wine
- 2 whole cloves
- 1 large bay leaf
- 2 tablespoons red currant jelly loganberry preserves or cranberry sauce
- ¾ teaspoon salt
- Ground pepper to taste
Instructions
- Combine cabbage, vinegar and sugar in a large nonreactive bowl. Cover and let stand until the cabbage releases some liquid, about 30 minutes.
- Heat oil in a large, nonreactive heavy pot or Dutch oven over medium-low heat. Add onion and cook, stirring, until lightly colored, 5 to 7 minutes. Add the cabbage mixture and any accumulated liquid, wine, cloves and bay leaf. Stir until evenly combined. Cover and slowly bring to a boil. Cook over medium-low heat for 45 minutes, stirring frequently and checking for liquid. If the mixture seems dry, add water, 2 tablespoons at a time (the finished cabbage should be soft but not mushy or soupy).
- Stir in jelly (or preserves or cranberry sauce), salt and pepper to taste. Remove and discard the cloves and bay leaf.
Notes
Refrigerate for up to 3 days.
