Fresh Red Cabbage, Apples, Bay Leaves
Fresh Red Cabbage, Apples, Bay Leaves
Photographic Print

Buy at AllPosters.com

 

 

 

 

 

 

wine.com 
Wine.com

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Vegetable Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

German Red Cabbage with
Apples and Red Wine

 

 

Chefs Catalog
Shop CHEFS Catalog for reliable, long-lasting and quality kitchenware
at the best prices - Click Here!

"The discovery of a new dish does more for the happiness
of the human race than the discovery of a star."

~ Anthelme Brillat-Savarin


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 


 

 

 

 

 

Single Red Apple Among a Number of Green Apples
Single Red Apple Among a
Number of Green Apples
Photographic Print

Miller, John...
Buy at AllPosters.com
 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Red Cabbage (Brassica Oleracea Capitata), Native to Europe and the Mediterranean Region
Red Cabbage (Brassica Oleracea Capitata), Native to Europe and the Mediterranean Region
Photographic Print

Lucas, Ken
Buy at AllPosters.com
 

 


La Belle Cuisine

 


German Red Cabbage with
Apples and Red Wine

A 2 1/2 to 3-pound red cabbage
2 to 3 tablespoons butter, lard [!]
or minced bacon
1/3 cup sugar
2 tart apples, peeled, cored and chopped
2 small yellow onions, coarsely chopped
1/2 cup red-wine vinegar
2 cups vegetable, beef or chicken stock
2 cups red wine
Cheesecloth bag containing 6 whole cloves,
6 whole peppercorns, and 1 bay leaf
Beurre manié: 2 tablespoons each
butter and flour

Note: According to Mimi Sheraton's classic

German Cookbook: A Complete Guide
to Mastering Authentic German Cooking

(1965, Random House)

"When cooked properly red cabbage is known as Blaukraut - blue cabbage - because of the deep purple color it takes on. This is due to the hot vinegar
and fat in which cabbage is braised before before water or stock is added.
If you skip that initial step, the cabbage will 'bleed' as it cooks and you
will have the faded pink oversoft concoction that gives red cabbage a bad
name. It tastes best when made a day in advance."

Remove any spotted or ragged outer leaves from cabbage. Cut it into
quarters, wash and drain. Shred the cabbage on a mandoline or similar
slicing instrument, discarding core and tough ribs. Heat fat in a large
stainless steel or enameled Dutch oven. (If using bacon, do not let it
brown.) Add sugar to hot fat and sauté slowly until golden. Add onion
and apple, cover pot and braise over very low heat 2 minutes. Add the
shredded cabbage and toss until it is coated with fat. Pour vinegar over
mixture and stir well to mix. Cover pot and braise slowly over low heat
about 10 minutes or until cabbage has turned "blue" (actually bright
purple). Add the stock, red wine and cheesecloth bag. Cover pot and
bring liquid to a boil. Reduce heat to low and simmer 1 1/2 to 2 hours
or until cabbage is very tender. Check seasoning for salt
(depending on
saltiness of stock and whether you are using bacon). Thicken with
beurre manié made by kneading together 2 tablespoons each butter
and flour. Simmer 3 to 4 minutes, or until thickened. (Alternatively,
mixture can be thickened by sprinkling 2 to 3 tablespoons flour over
the cabbage mixture and stirring a few minutes until it is thickened.)
Serves 6.

(Note: Many German recipes call for the addition of 1/4 cup red currant
jelly stirred in just before serving, in which case reduce the amount of
sugar used in the initial braising. Excellent with Sauerbraten and
Kartoffel Kloesse!)

 

Featured Archive Recipes:
Cabbage Braised with Riesling and Bacon
Pork and Red Cabbage Ragout
Red Onion Sauerkraut
 

Index - Vegetable Recipe Archives
Index - Side Dish Recipe Archives
Index - Classic German Recipes!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: September 29, 2013.