German Red Cabbage
February 12, 2016
This braised cabbage dish is a wonderfully sweet and sour German tradition originating from my Dad's side (The Steinhoff's) of the family. Awesome dish! Easy to make and so tasty! Pairs nicely with pork or even venison.
- Prep: 10 mins
- Cook: 45 mins
1Cut washed cabbage into thin strips, put into a bowl and add salt. Mix well with your hands. Set aside for 10 minutes.
2In Dutch oven, melt 1 tbsp. butter over medium heat, add fennel seeds and bay leaf and cook one minute.
3Add onions and apples, sauté until slightly softened, about 5 minutes, then add
4Add cabbage, vinegar, chicken stock and honey. Cover and RTS (reduce to simmer) until the cabbage is soft, about 45 minutes. Pepper to taste.
5Toss with 1 tbsp. of butter and sprinkle with chopped fresh parsley before serving.
If your pot isn’t big enough to hold all of the cabbage at once, fill it up as much as possible then cover and simmer; after 5 minutes, the cabbage will have cooked down and you can add more.