Classic German recipe for red cabbage cooked with sweet and sour flavors like onion, apple, brown sugar, wine and caraway.
- 1 medium red cabbage
- 1 large apple
- 1 onion sliced
- 2 teaspoons brown sugar
- 3 tablespoons dry red German wine or red wine vinegar
- 1/2 teaspoon cumin or caraway seeds
- a good chunk of butter
- salt and pepper to taste
Chop the cabbage into 4 quarters, cut out the central core and shred the cabbage quarters. Remove the core of the apple, peel and cut into small pieces.
Place everything together in a large saucepan with about 1-1/4 cups water. Bring to the boil, cover and simmer very gently for about 30 minutes, stirring once or twice.
The cabbage should be tender but not soft and the liquid absorbed so the mixture looks glossy. Serve hot. If making ahead, cool and chill. Reheat thoroughly to serve.
Adapted from a recipe by Roz Denny, Modern German Food