Red Cabbage with Apples
Sounds nasty, doesn't it? I think it can be. It has always been one of those things I can take or leave and usually end up leaving. Last night my friend Mittelhauser requested rotkohl with schnitzel. I try to please. After reading a handful of recipes (some without apples, some with bacon!) I decided to marry the best a two recipes and came up with the following. It was tasty and I even I enjoyed it. Give it a try and let me know what you think.
What you need:
1 medium head of red cabbage
2 tart apples
1 medium onion (I used Vidalia as they were abundant at the grocery store yesterday!)
3 tablespoons of butter
1/4 cup water
1/4 cup of red wine vinegar
3 tablespoons of sugar
Salt and Pepper to taste
What you do:
1. Sharpen your favorite knife. Get to slicing and dicing. Peel and slice apples. I chose thin strips that I then cut in half. Not quite diced, not quite sliced. Chop the onion. Slice the cabbage (think coleslaw).
2. In a dutch oven or heavy stock pot (about six quarts in volume) melt the butter and saute the apples for five minutes. Add onion and saute for another five minutes. Add the cabbage, water, vinegar, and sugar. Stir. Cover.
3. Cook on medium low, stirring occasionally, for about 45 minutes or until cabbage is tender, but not mushy. Alternately you can toss it in a hot oven and cook it that way.
Click here for my schnitzel recipe. It is guaranteed to please! That is... I've had no complaints yet. Grandpa Doug, if you're reading this, I promise to come to Arkansas and make Schnitzel and Rotkohl for you. I'll even serve your peas in a separate dish!
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