Next weekend is the opening of the 200-year anniversary celebration of Oktoberfest. Gary, my husband, and Eric, our son, are traveling to Munich to participate in the festivities. For those of us who are staying in San Diego, we will have to make do with a German dish or a bratwurst to celebrate from afar.
Gary and I prepared this Red Cabbage dish with grilled bratwurst last night to get into the spirit. Gary suggested using the Mandolin to shred the cabbage and it made it so much easier (photos above).
This recipe has been adapted from my mother’s German version, which included bacon and bacon grease. Instead, we use butter and olive oil and a touch of wine (but she frequently added the wine also).
Red Cabbage (Rotkohl)
1 large head red cabbage
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, crushed
1 large onion, chopped
2 bay leaves
2 tablespoons red wine vinegar
½ cup red wine (whatever you have open, I used Merlot)
2 large apples, peeled, cored and chopped
1 cup tomato sauce
1 tablespoon honey
1 teaspoon rub or paprika
2 teaspoons salt (or to taste)
Cut the cabbage into quarters and cut out the heart. Grate cabbage or slice into very thin slices. Or, use the mandolin. Add the butter and olive oil to a large stock pot and add onions, cooking until translucent. Add the garlic and cook for another minute and then add the cabbage. Stir and braise until the cabbage cooks down, about 5 minutes. Add all other ingredients, cover and cook on low heat for 30 minutes. Stir and add a half cup of water if too dry. Continue cooking for an additional 30 minutes. Remove bay leaves and serve.