Red Cabbage Flemish Style Recipes

GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

RED CABBAGE FLEMISH STYLE

Steps:

• Cut your red cabbage in half. Take the core out, wash it well and place it in a large pot with some cold water. Bring it to the boil and allow to cook for 2 minutes. Stain it and cool it down rapidly. In the original recipe, the cabbage is sweated off raw, but I personally prefer to blanch it first. It makes it more digestible. In a cast iron pot, heat up the lard. Add the finely sliced onions and the red cabbage. Season well and allow to gently cook for 10 minutes. Then add the vinegar. Cover with some cold water and add the juniper berries, bay leaf and thyme. Allow to cook gently, covered for 50 minutes. Then, add the apples (peeled, cored and sliced) as well as the brown sugar. Let the lot cook, uncovered for another 20 minutes. At this point it is important to let your pot uncovered to allow the evaporation of the excess liquid. As a result the cabbage will take the consistency of a coarse compote. Red cabbage Flemish style can be either eaten cold or hot. As an accompaniment of a pork, rabbit or poultry dish. A must is to use the cabbage as a base for a pan fried slice of veal liver.

GERMAN RED CABBAGE

Steps:

• In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.

SCANDINAVIAN RED CABBAGE

Steps:

• Mix cabbage with vinegar to keep it from darkening.
• Melt butter in a pan and add sugar and salt, stir.
• Add cabbage and cook for 15 minutes.
• Add jelly and apples, stir and let it simmer for at least an hour (see note).
• Serve hot.

DUTCH RED CABBAGE REVELATION

Steps:

• For the apples, green or Fuji work well. Get something that doesn't disintegrate when cooked. For the vinegar, cider is good, but basic white vinegar is fine. For the jam, raspberry, plum, etc makes a fine substitute. Also, my mom puts in some chopped candied ginger for zing.
• Saute the cabbage in the butter, turning often, for 10-15 minutes. A wok is good if you have a lid for it.
• Add the sugar, onion, apples, and cook for another 5min. It should be all wilted now.
• Add the rest, COVER, and simmer slowly for another 20min or so. Be sure to periodically turn it so it doesn't scorch. In the end, it will all be pretty much the same bright purplish red color.
• This dish is hard to mess up; it still tastes okay mildly scorched. :) It's yummy served hot or cold, but I prefer warm. And it keeps for many days in the fridge.