A colorful alternative to sauerkraut, this side dish of red cabbage pairs well with pan-fried meats and poultry. In Estonia, red cabbage is mostly prepared during the winter season. Recipes for red cabbage, like recipes for sauerkraut, are a testament to the German culinary influences on Estonian cooking. Recipe Servings: Serves 8
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
- 6 Tbsp (90 g) unsalted butter
- 2 large onions, thinly sliced
- 2/3 cup (160 ml) red wine vinegar
- 2 Tbsp (23 g) dark brown sugar
- 2 tsp (10 g) salt
- 1 tsp (5 ml) black pepper, freshly ground
- 4 whole cloves
- 4 whole allspice berries
- 1 head of red cabbage, cut into 1/2 in (1.3 cm) strips
- 2 large golden delicious or mcintosh apples, peeled, cored, and thinly sliced
- 1/2 cup (120 ml) apple juice or cider
- In a large, heavy pot, melt the butter over low heat. Add the onions and sauté them for about 15 minutes until they begin to turn golden.
- Stir in the vinegar, sugar, salt, pepper, cloves, and allspice berries. Add the cabbage.
- Sauté until the cabbage begins to wilt, about 5 to 7 minutes. Cover the pot and simmer for 15 minutes, stirring frequently.
- Next add the apple slices and the apple juice. Simmer over low heat until serving; serve hot. When the dish is finished, the cabbage should be tender, but not mushy.
NotesNote that this dish keeps well and tastes best after a day or so when flavors are fully blended. Reheat it slowly over low heat.
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