Photography by Rachel Horesovsky
When I was growing up, red cabbage was a staple in our house. My mother always had a pot of red cabbage on the stove simmering away. We ate this with everything from schnitzel to roast pork or beef rouladen. I never got tired of it and for me this is the essence of childhood comfort food.
I have updated my mother's original recipe to make it slightly more sophisticated with the inculsion of apples and red wine, but at it's essence it is the same sweet and sour creamy red cabbage I grew up with.
This dish is not difficult, but be forewarned that it takes several hours to complete. If you are preparing this as part of a German meal, it should be the first thing you make since it takes the longest time to prepare.
This recipe is also included in my dear friend Chris Pfitzer's diabetic-friendly cookbook Delicious.
German Red Cabbage with Apples and Red Wine
1 large red cabbage, tough outer leaves removed, cored and finely sliced
1 large onion, finely diced
1 granny smith apple, cored and diced
1/2 cup sugar
1/2 cup apple cider vinegar
1 1/2 tsp ground allspice
1 tsp caraway seeds
1 cup red wine
1 1/2 cups water
1 1/2 tsp salt
1/2 tsp ground black pepper
1 Tbsp corn starch
2 Tbsp water
Combine cabbage and onion in a large non-stick saucepan and cook over medium high heat, stirring occasionally to sweat vegetables, about 15-20 minutes.
Add apple, sugar, vinegar, allspice, caraway seeds, wine, water, salt and pepper and stir together. Reduce heat to medium low and cook uncovered for 2 hours, stirring occasionally, until cabbage is very tender and apple has broken down and very little liquid remains. (You may need to add a little water if cabbage becomes too dry before it is soft)
In a small bowl, combine cornstarch and and water and mix to make slurry. Add to cabbage and stir until thickened. Serve hot.