Rotkohl Mit Apfeln Red Cabbage With Apples Recipes

APFELROTKOHL (RED CABBAGE WITH APPLES) RECIPE

Steps:

• Sautee chopped onions in oil or water
• Add chopped cabbage, cook till it cooks down (ca. 10 minutes)
• Season
• Add apples
• Cover, turn down the heat to medium to low, and let simmer for 20 - 30 minutes
• Stir occasionally
• Taste, season some more if needed
• Enjoy

RED CABBAGE AND APPLES

Steps:

• Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
• Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.

RED CABBAGE WITH APPLES (ROT KRAUT MIT ÄPFELN)

Steps:

• Wash cabbage, drain; cut or slice fine (as for cole slaw).
• Wash and core apples; peel and cut into small slices.
• Heat vegetable oil in large saucepan and sauté onion and apples 3 or 4 minutes. Add water, vinegar, sugar, salt, pepper, cloves, bay leaf, and lemon juice. Stir; bring to a boil. Add cabbage. Cover and let simmer 45 minutes, or until tender. Just before serving, sprinkle flour on top to absorb liquid. Serves 4.

ROTKOHL MIT APFELN (RED CABBAGE WITH APPLES)

Steps:

• Wash cabbage under cold running water, cut it into quarters. Cut out the core and shred. Drop cabbage into a large mixing bowl, sprinkle it with vinegar, sugar and salt. Toss to coat evenly with the mixture. In a heavy 4 to 5 quart casserole or kettle melt the bacon fat over moderate heat. Add the apples and chopped onion and cook until apples are lightly browned. Add the cabbage, the whole onion, and the bay leaf. Stir and pour in boiling water. Bring to a boil over high heat. Reduce heat, cover and simmer for 1 1/2 to 2 hours, or until the cabbage is tender. Check from time to time to make sure the cabbage is moist, if not, add a very little boiling water. Just before serving, remove the whole onion and bay leaf. Stir in wine. Taste for seasoning. Transfer to heated platter or bowl for serving.

BRATWURST AND RED CABBAGE

Steps:

• Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12-15 minutes.
• Increase heat to medium-high; cook until liquid is evaporated, 5-10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5-8 minutes. Transfer sausages to a plate.
• Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20-25 minutes. Serve sausages with cabbage mixture, topped with horseradish.

ROTKOHL MIT APFELN (RED CABBAGE WITH APPLES)

Steps:

• Wash cabbage under cold running water, cut it into quarters. Cut out the core and shred. Drop cabbage into a large mixing bowl, sprinkle it with vinegar, sugar and salt. Toss to coat evenly with the mixture. In a heavy 4 to 5 quart casserole or kettle melt the bacon fat over moderate heat. Add the apples and chopped onion and cook until apples are lightly browned. Add the cabbage, the whole onion, and the bay leaf. Stir and pour in boiling water. Bring to a boil over high heat. Reduce heat, cover and simmer for 1 1/2 to 2 hours, or until the cabbage is tender. Check from time to time to make sure the cabbage is moist, if not, add a very little boiling water. Just before serving, remove the whole onion and bay leaf. Stir in wine. Taste for seasoning. Transfer to heated platter or bowl for serving.

GERMAN ROTKOHL - SPICED RED CABBAGE WITH APPLES AND WINE

Steps:

• Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
• Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
• Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
• Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
• Remove the lid and cook, stirring frequently, for 15 minutes.
• Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
• Remove the cinnamon stick and bay leaf before serving.
• NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.