Peeps, in the next few week it’s getting real 🙌🏼: My in-laws are in town for their annual 5-weeks visit and I have to say, I know a ton of awesome German dishes, but I can’t top some of my mother-in-laws cooking 😍. She knows some super complex, old school dishes by heart and I’m eager to put these on paper for you to recreate. Stay tuned for some mouth watering meals coming your way that brings you right back to your Oma’s kitchen or to some tugged away restaurant in Germany you visited during your Europe vacation where only good hearty meals are on the menu 🍽.
Today – we’ll start with some delish homemade Red Cabbage *yumm 👌🏼! This is more a side dish in German cuisine and goes well with Bratwurst and mashed potatoes; pork roast (Schweinebraten) with spaetzle (German pasta); sour roast (Sauerbraten) with bread dumplings (Semmelknoedel) and so much more.
You’d probably just think – how do I make the just mentioned dishes 🤔?! Don’t worry … look out for future blogs as these will be featured soon 😊!
So let’s get started on the red cabbage. You’ll need the following
- 1 medium onion, minced
- About 2 cups
- 1 medium apple, minced
- About 1 1/2 cups
- 1 medium red cabbage, shredded
- About 20 cups
- 1 tablespoon olive oil
- 3 teaspoon pepper
- 2 tablespoon vegeta
- 2 tablespoon sugar
- 1/4 teaspoon ground cloves
- 1/4 cup vinegar
- 32 oz water
- Prep: 15 min.
- Total cooking time: 1 hrs. 35 min.
- Servings: 8-10
Let’s get started 👩🏼🍳:
First, heat up the oil, then sweat the onions until golden brown. Next we’ll add the water.
Add the red cabbage, pepper, vegeta, sugar, cloves and vinegar. Stir all ingredients well together and let it cook on high heat for about 5 minutes. As you can see, the cabbage will cook down quite a bit.
Then we’ll add the apples. Put a lit on the pot, leaving a small space to let steam escape. Let it all simmer together for about 1 hour 15 min. on medium heat. The apples will cook down and disappear within the red cabbage.
Wowza 🤩 … look at the color of the red cabbage!
Add some additional pepper, vegeta etc. at your own taste. It shouldn’t be too spicy nor sour. You want a nice settled taste of all spices that are not overpowering the cabbage.
If you have any leftovers … no problem, freeze the leftovers in Ziploc bags. I’m a huge fan of freezing food. It’s an easy way to prep a meal in minutes, if needed.