This is a holiday dish in the German kitchen, which is well known in the Ashkenazi kitchen as well. It’s a classic side dish for meat recipes. I love it for the Tishrei holidays because of the apples and raisins and I adore the sweet and sour flavors the red cabbage gets.
- Cook Time
- Prep Time
- 6-8 ServingsServings
- 2 pounds red cabbage
- 2 onions
- 1 cup white wine
- ¼ cup brown sugar
- 4 tablespoons oil
- 2 apples, peeled and grated coarsely
- 1 apple, peeled and thinly sliced
- Salt and pepper to taste
Chop the onion finely and fry in large saucepan until the onions are golden. Add the sugar and caramelize. Add the wine and reduce by half. Cut the red cabbage into thin strips and add to the saucepan. Add the apples, salt and pepper to taste and stir. Cook until the cabbage softens. Taste and adjust seasoning.
It is also customary to add a quarter cup of vinegar to the wine and reduce them together, and two cloves when adding cabbage to the pot. It's just amazing, sweet and sour dish with an addictive taste. In this case because the cabbage is served with the Sauerbraten, I find it less suitable but for those of you who love to experience new flavors feel free to experiment!
Photo credit: Sascha Schuermann