German red cabbage is served warm and is a great side dish for traditional German sausage.
Course: Side Dish
Cuisine: German
Keyword: red cabbage
Ingredients
1medium head red cabbageshredded
2tablespoonsoil
1large oniondiced
3Granny Smith applespeeled, cored and shredded
1/2cupsweet red wineI used a cabernet savignon
3tablespoonsapple cider vinegar
salt and pepper to taste
1/2rounded teaspoon nutmeg
1/4rounded teaspoon cloves
2tablespoonslemon juice
2tablespoonscorn starch
Instructions
In a deep pot or very large skillet, heat the oil over medium heat and saute the onion until lightly browned.
Add the shredded cabbage and apples and saute for a few minutes, stirring regularly to incorporate the ingredients.
Mix in one cup of water along with the red wine, cider vinegar, salt and pepper, nutmeg, cloves, lemon juice and corn starch.
Cover the pan and let it simmer for somewhere between 30 minutes and an hour, depending on how tender you want your cabbage. Check and stir every five minutes or so.
Once the cabbage is to your desired tenderness, taste test it to see if you need to add any more spices, and add more cornstarch if you want to thicken up the juice a bit more.