Name: Rotkraut
Total time: 45 min
Ingredients: 1 head red cabbage (about 2 pounds), halved, cored and thinly sliced; 1 cup burgundy (or other dry red wine); 1/2 cup light brown sugar; 1 teaspoon salt; Dash of cayenne pepper; Dash of ground cloves; 2 bay leaves; 2 tart apples (such as Granny Smith or Cortland), peeled, cored and thinly sliced; 1 tablespoon cornstarch; 1/2 cup apple cider vinegar; 4 tablespoons unsalted butter, cubed

This recipe for rotkraut, a tart dish of pickled red cabbage simmered with warm spices in a dry red wine, came to The Times from Debbie Himmler of Cincinnati. The dish, a nod to her grandparents’ German heritage, makes regular appearances on her family’s Thanksgiving table, but can be served year round. It’s best prepared a day or two ahead, and also freezes well — a real boon if you’re planning a big meal. Just reheat it in a covered saucepan on the stove the day you plan to serve it.

Rotkraut

cabbage

burgundy (or other dry red wine)

brown sugar

salt

cayenne pepper

cloves

bay leaves

apples

cornstarch

apple cider vinegar

unsalted butter, cubed

Combine cabbage, wine, brown sugar, salt, cayenne, cloves, bay leaves and apples in a large pot and bring to a simmer. Simmer, covered, for 20 minutes.

In a small bowl, whisk the cornstarch into the vinegar, then add to the pot along with the butter; stir until butter is melted. Simmer, uncovered, 20 more minutes, or until most of the liquid has cooked off and cabbage is very tender. Remove bay leaves before serving.

Rotkraut

Total: 45 minutes

Servings: 8

Cost: $4.03 /serving

Author : Ligaya Mishan

Ingredients

Instructions

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