Whether your German, Czech, Polish, or Swedish, everyone just about has a version of Red Cabbage. This sweet and sour side is served hot, my favorite is alongside German beef and pork meatballs, capers, and noodles.
For those of you in Texas, or those of you that have visited, my favorite meal is from Der Lindenbaum in Fredericksburg, TX. Fredericksburg is a simply gorgeous German immigrant town, known mainly for its peaches. And German food. There are dozen different German restaurants, and twice that number of shops selling peaches.
Peach yogurt, peach ice cream, peach butter, peach cobbler, peach pie, peach buckle, peach gumbo, lemon peach, chocolate peach, peac-
…. Er, sorry, that’s Forrest Gump.
So, my mom could never get it quite right, and my Grandma wouldn’t even try. I was left on my own to experiment, until I finally got it the way I wanted.
I was amazed at how suprisingly simple it is. Why wasn’t I making this more often?
I WANT GERMAN RED CABBAGE!
~Peace, Love, and Purple Veggies, Yo.
German Red Cabbage
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
1 head of red cabbage
1/3 cup apple cider vinegar
3 tablespoons water
1 tablespoon butter
1/4 cup brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cloves (The secret! The magical, delicous, make-you-want-more ingredient)
1. Place all items in pot. Wash and shred the cabbage first.
3. Cook about an hour, on medium, until the cabbage is tender.
Feel free to serve with a Bratwurst, Polish sausage, or my favorite - Konigsberger Klopse.