Sweet-Sour Red Cabbage (Süss-Saures Rotkraut)
Aug. 31, 2021
1 medium-size head red cabbage
1 large yellow onion
3 tablespoons duck, goose, or chicken fat or neutral-flavored oil
2 large tart apples, such as Granny Smith
¼ cup cider vinegar or wine vinegar
½ cup chicken, beef, or vegetable broth
1 teaspoon kosher salt
¼ cup packed brown sugar
½ cup white wine
1 teaspoon juniper berries
1 tablespoon currant jelly
- Cut the cabbage into quarters and trim away the core. Cut crosswise into ½-inch slices. Set aside. Cut the onion into ¼-inch dice.
- Set a large (about 4-quart) heavy-bottomed pot over medium-high heat and melt the fat, or heat the oil. Add the onion, decrease the heat to medium, and cook, stirring frequently, until transparent, 4 to 5 minutes.
- Add the cabbage and stir to combine. Continue cooking over medium heat, stirring frequently, until the cabbage has wilted and starts to soften, about 10 minutes.
- Meanwhile, peel and core the apples and chop them into ½-inch pieces. Add them to the pot once the cabbage has wilted. Add the vinegar, broth, salt, sugar, wine, and juniper berries. Cover and cook over low heat for 1 hour.
- Add the currant jelly, toss to combine, and serve hot.
Serves 8 to 12
Recipe courtesy of "The German-Jewish Cookbook," by Gabrielle Rossmer Gropman '59 and Sonya Gropman.
