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German Red Cabbage

 1 head red cabbage
 1 tsp kosher salt
 2 tbsp. butter
 1/2 tsp. fennel seeds
 1 bay leaf
 1 onion - thinly sliced
 1 tart apple - julienned
 1/4 c. red wine vinegar (can sub apple-cider vinegar)
 1/4 c. chicken stock
 2 tbsp. honey (more if you like it sweeter)
 Pepper to taste
 Fresh parsley

Cut washed cabbage into thin strips, put into a bowl and add salt. Mix well with your hands. Set aside for 10 minutes.


In Dutch oven, melt 1 tbsp. butter over medium heat, add fennel seeds and bay leaf and cook one minute.


Add onions and apples, sauté until slightly softened, about 5 minutes, then add


Add cabbage, vinegar, chicken stock and honey. Cover and RTS (reduce to simmer) until the cabbage is soft, about 45 minutes. Pepper to taste.


Toss with 1 tbsp. of butter and sprinkle with chopped fresh parsley before serving.