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Easy Red Cabbage

Easy Red Cabbage

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  • 1 Jar of your favorite brand of German Red Cabbage
  • (Kruegermann, Gundelsheim, Hainich, Kuhne, Hengstenberg, Spreewaldhof, etc.)
  • 1 Large Onion - diced
  • 1 or 2 Medium Apples - finely grated
  • 1 Bay Leaf
  • 3 Tbsp. Butter
  • 3/4 to 1 cup Beef Stock or one bouillon cube dissolved in water
  • 1 or 2 Tbsp. Honey
  • 1 or 2 Cloves - optional
  • 1/4 Cup White or Red Wine - not too dry
  • Salt and Pepper to taste


Melt the butter - add diced onion and saute until pale yellow. Add your favorite jar of Red Cabbage, apple, bay leaf, honey, cloves, and beef stock. Slowly simmer until tender - about 1 to 1 1/2 hours. Season to taste. Thicken with cornstarch blended in with a small amount of water. Bring to a boil until thick. Now add wine to bring out red color and enhance the taste. Now it is ready to serve!
Red Cabbage can be placed in the oven along with Sauerbraten and simmered. Cooking time would still be approximately the same.

SERVING SUGGESTIONS: Red Cabbage is always good served with Sauerbraten, Potato Dumplings, Rouladen, Spatzle, Smoked Pork Chops, Roast Pork, Roast Beef and more!

 
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