German Red Cabbage

Although I often focus on main dishes (especially one pot meals), there’s a lot of value in being able to provide the perfect foil to your piece de resistance. This recipe is simple, but cooking shredded red cabbage for over an hour with vinegar, sugar, apples, and a few key spices makes for a delicious side. I ate this tangy sweet cabbage alongside a simple combination of sausage and white beans, and I think it would serve as a good complement to any kind of beans or any kind of pork. The vibrant purple of the resulting dish also makes it an easy way to provide a often much-needed visual pop to a meal.

German Red Cabbage (adapted from All Recipes)
Yield: 8 – 10 servings

Ingredients:

• 1 Tbsp olive oil*
• 1 onion, sliced
• 1 head red cabbage, chopped or shredded
• 2 apples, diced, thinly sliced, or grated**
• 1 1/2 cups + 1 Tbsp water***
• 1 cup apple cider vinegar
• 1/2 cup granulated sugar
• 6 whole black peppercorns
• 2 whole allspice berries
• 2 whole cloves
• 1 bay leaf
• 1 Tbsp cornstarch
• salt and pepper, to taste

*Bacon fat or butter would be well-suited here.
**Ideally, use a tart variety of apple, such as Granny Smith.
***Or use stock to add extra flavor.

Method:

1. In a large pot or , heat 1 Tbsp olive oil over medium heat, then sautee 1 onion, sliced until translucent and starting to darken, about 10 minutes.
2. Add 1 head red cabbage, chopped or shredded, 2 apples, diced, thinly sliced, or grated, 1 1/2 cups water, 1 cup apple cider vinegar, and 1/2 cup granulated sugar. Stir thoroughly to combine.
3. Bundle 6 whole black peppercorns, 2 whole allspice berries, 2 whole cloves, and 1 bay leaf in a piece of cheesecloth tied with kitchen string, and add to the pot (alternatively, add the spices loose – you just won’t be able to easily remove them at the end).
4. Bring to a boil, then lower heat and simmer, covered, until the cabbage has softened and the apples are starting to fall apart, about 1 hour to 1 1/2 hours, then remove the spices.
5. In a small bowl mix 1 Tbsp cornstarch into 1 Tbsp water until dissolved, then stir the mixture into the cabbage.
6. Bring the cabbage to a boil, and cook, stirring, until thickened, about 2 minutes.
7. Add salt and pepper, to taste, and remove from heat.