ROTKRAUT
This recipe for rotkraut, a tart dish of pickled red cabbage simmered with warm spices in a dry red wine, came to The Times from Debbie Himmler of Cincinnati. The dish, a nod to her grandparents' German heritage, makes regular appearances on her family's Thanksgiving table, but can be served year round. It's best prepared a day or two ahead, and also freezes well - a real boon if you're planning a big meal. Just reheat it in a covered saucepan on the stove the day you plan to serve it.
Provided by Ligaya Mishan
Categories vegetables, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine cabbage, wine, brown sugar, salt, cayenne, cloves, bay leaves and apples in a large pot and bring to a simmer. Simmer, covered, for 20 minutes.
- In a small bowl, whisk the cornstarch into the vinegar, then add to the pot along with the butter; stir until butter is melted. Simmer, uncovered, 20 more minutes, or until most of the liquid has cooked off and cabbage is very tender. Remove bay leaves before serving.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 326 milligrams, Sugar 17 grams, TransFat 0 grams
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Noah Luning
[email protected]I'm going to make this for dinner tonight.
Aleya Nupur
[email protected]This recipe looks delicious!
M Mukhtar
[email protected]I can't wait to try this recipe.
Gracie Spooner
[email protected]Thanks for sharing this recipe!
Byron Mcqueen
[email protected]I'll definitely be making this again.
Ibadkhan
[email protected]This is the best rotkraut recipe I've ever tried.
Md.Asadool Islam
[email protected]Yum!
Teddy P
[email protected]This rotkraut is so good! I love the combination of sweet and tangy flavors.
yassin sheeif
[email protected]I love this recipe! The cabbage is so tender and flavorful, and the sauce is perfect. I always make a double batch so I have leftovers.
Fayaz Badat
[email protected]This is my go-to recipe for rotkraut. It's always perfect, and it's so easy to make.
banzem bazem
[email protected]I made this rotkraut for a potluck, and it was a huge hit! Everyone loved the sweet and tangy flavor. I'll definitely be making this again for future potlucks.
AnnMarie Dosztan
[email protected]This rotkraut is so easy to make, and it's always a crowd-pleaser. I love serving it with roasted pork or goose. It's also great on sandwiches.
Tony Michaelxon
[email protected]I've never been a big fan of red cabbage, but this recipe changed my mind. The cabbage was so tender and flavorful, and the sauce was perfect. I'll definitely be making this again.
blitz tesini
[email protected]This recipe is a great way to use up leftover red cabbage. It's also very budget-friendly, which is always a plus. I'll definitely be making this again!
Susy Rojas de pas
[email protected]I made this rotkraut for a German-themed dinner party, and it was a huge success! The cabbage was cooked perfectly, and the flavors were spot-on. I especially loved the addition of the apples and caraway seeds.
Felipe Rodriguez
[email protected]This red cabbage recipe is a must-try for all cabbage lovers! The combination of sweet and tangy flavors is heavenly, and the cabbage turns out perfectly tender. I served it with mashed potatoes and roasted chicken, and it was a hit with the whole fa