Schumacher's New Prague Hotel Red Cabbage
Tamara
A classic accompaniment of German and Central European cuisine, this dish is best prepared a day or two in advance and refrigerated. (It will last up to a week.)
ingredients
- 1 head red cabbage (about 3 1/2 pounds) 1/4 pound bacon, diced 1/2 inch
- 1 1/2 cups onion, sliced thin 3/4 cup apple juice
- 1/2 cup red-wine vinegar 1/2 teaspooon black pepper
- 2 fresh garlic cloves 1 tablespoon beef base
- 2 tablespoons brown sugar 1/2 cup red wine
- 1 red apple, peeled and diced 1/2 inch
directions
- 1
Preparation:
- 2
Core cabbage and cut into quarters. Slice each quarter thinly and set aside. In a stockpot, saute bacon until brown and crisp. Add onion and cook until clear and tender. Add cabbage, apple juice, vinegar, pepper, garlic, beef base, brown sugar, and red wine. Stir well, making sure nothing sticks to bottom of pot. Cover and cook on low heat for 30 minutes, stirring gently and often. Add apple and cook for another 15 minutes.
Source: Tamara Taylor
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews