Rotkraut
This recipe for rotkraut, a tart dish of pickled red cabbage simmered with warm spices in a dry red wine, came to The Times from Debbie Himmler of Cincinnati. The dish, a nod to her grandparents’ German heritage, makes regular appearances on her family’s Thanksgiving table, but can be served year round. It’s best prepared a day or two ahead, and also freezes well — a real boon if you’re planning a big meal. Just reheat it in a covered saucepan on the stove the day you plan to serve it.
- Total:
- Serves: 8 persons
Ingredients
- 1head red cabbage (about 2 pounds), halved, cored and thinly sliced
- 1cup burgundy (or other dry red wine)
- ½cup light brown sugar
- 1teaspoon salt
- Dash of cayenne pepper
- Dash of ground cloves
- 2bay leaves
- 2tart apples (such as Granny Smith or Cortland), peeled, cored and thinly sliced
- 1tablespoon cornstarch
- ½cup apple cider vinegar
- 4tablespoons unsalted butter, cubed
Instructions
Step 1
Combine cabbage, wine, brown sugar, salt, cayenne, cloves, bay leaves and apples in a large pot and bring to a simmer. Simmer, covered, for 20 minutes.Step 2
In a small bowl, whisk the cornstarch into the vinegar, then add to the pot along with the butter; stir until butter is melted. Simmer, uncovered, 20 more minutes, or until most of the liquid has cooked off and cabbage is very tender. Remove bay leaves before serving.