Rotkohl (Red Cabbage)
Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead.
- Rotkohl (Red Cabbage)
- Red Cabbage - 1 head, about 1-1/2 pounds
- Red Wine Vinegar - 1/2 cup
- Cinnamon - 1/2 teaspoon
- Ground Cloves - 1/2 teaspoon
- Ground nutmeg - 1/4 teaspoon
- Bay Leaves - 2
- Sugar - 1/3 cup
- Salt - 2 teaspoons
- Freshly ground white pepper - 1/2 teaspoon
- Onion - 1 medium, thinly sliced
- Bacon Fat or Vegetable Oil - 1/2 cup
- Apple - 1 large, peeled, cored, and sliced
- Water or red wine
- White Potato - 1 medium, peeled and grated
To prepare the red cabbage: Wash the cabbage. Quarter the head and strip off the outer leaves. Cut off the core. Slicing at an angle, finely cut the quarters. In a large bowl, mix the vinegar, spices, bay leaves, sugar, salt, and pepper. Toss the cabbage with the mixture, cover the bowl with a towel, and marinate overnight in the refrigerator.
The next day, cook the onion in bacon fat or vegetable oil until tender. Add the apple, marinated cabbage, and enough water or wine to barely cover the cabbage. Bring to a boil, lower the heat, and simmer, covered, for 45 minutes to 1 hour, until tender. Stir in the potato. Cook until the juice has thickened and is syrupy, about 15 minutes, and serve.