Chef Olafs Rotkrautrezept
Due to popular demand, Chef Olaf has agreed to share the Sauerkraut recipe he prepared for the 2008 Gourmet Food & Wine Expo in Toronto. The red cabbage brand used was Kühne. The wonderful spice mix Chef Olaf custom-blends for this red cabbage recipe is reminiscent of German gingerbread spice (Lebkuchengewürz) and transforms a fairly simple dish into the epitome of comfort food.
Ingredients
- 28 fl oz German red cabbage (800 g)
- 3 tablespoons vegetable oil (50 ml)
- 3.5 tablespoons butter (50 g)
- 1 very large onion very fine sliced
- 10.5 oz golden raisins 10.5 oz (300 g)
- 2 apples peeled and grated very fine
- 10 fl oz red wine (300 ml)
- 10 fl oz apple juice (300 ml)
- 3.5 fl oz red wine vinegar (100 ml)
- 1 espresso spoon ground cloves
- 1 espresso spoon ground cardamom
- 1 espresso spoon nutmeg
- 1 espresso spoon allspice
- 1 teaspoon cinnamon
- 3.5 oz raw cane or turbinado sugar (100 g)
- Salt
- pepper
- 1 bay leaf
Instructions
- Heat the vegetable oil and butter in a large pot over medium high heat until the butter puts out a nutty aroma.
- Now add in onions, raisins, and grated apple and sauté until golden brown for about 5 minutes.
- Now add the spices and sugar to the pot and sweat for 5 minutes (don't stir the ingredients yet to allow the sugar to caramelize). Then add the wine, apple juice, bay leaf and vinegar. Season and add in the red cabbage.
- Reduce temperature to low heat and simmer mixture for 15 minutes plus, until liquid reduces by 2/3. Taste and season as needed, and enjoy!
