Rotkraut mit Äpfeln

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We served Rotkraut mit Äpfeln (red cabbage with apples) for our Oktoberfest and it was (surprisingly) wildly popular with the kids, so I thought I’d share the recipe!

1 Medium Red Cabbage
2 Granny Smith or other tart apple, peeled, seeded & cored
6 Tablespoons bacon fat (chicken or pork fat also ok)
2 Medium yellow onions sliced thin
1 Quart water
1/2 c red wine vinegar
2 yellow delicious or other sweet apple, peeled, seeded & cored
1 tsp seasoning blend (mixed salt & pepper)
3 cloves
1 bay leaf
Juice of 1 lemon

Wash cabbage, drain dry and cut as for cole slaw. Cut apples and onions into rings.

Heat fat in dutch oven and add onions, saute 3-4 minutes until fragrant, add apples and cabbage, cook on medium 3-4 minutes longer.

Add water, juice, salt, pepper and bay leaf. Bring just to boil then reduce to simmer. Cook 2 hours stirring occasionally. Add vinegar & stir well before serving. Serves 8 as a side.

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