Spiced Red Cabbage with Apples

Rotkohl

A special side dish to every holiday favorite such as Martinsgans (goose).

• 1 small red cabbage (2 pounds)
• 1 tablespoon honey
• 1 cup red wine vinegar
• salt
• 2 tablespoons clarified butter
• 2 shallots, peeled and finely minced
• 3 medium tart cooking apples, cored, peeled and cut into small chunks
• 1 bay leaf
• freshly milled black pepper
• 1 medium yellow onion, peeled
• 3 white cloves
• 2 tablespoons red currant jelly

1. Remove the outer leaves of the cabbage and discard. Quarter and remove the core with a sharp knife. Wash the cabbage and shred it finely.
2. Mix the honey, vinegar and salt in a large bowl. Toss the cabbage with the vinegar mixture and let stand for 1 hour so the cabbage can release its juice.
3. Heat the clarified butter in a large saucepan and sauté the shallots until translucent. Add the apples and cook until they start to soften. Add the cabbage, bay leaf, pepper and 1 cup of cold water.
4. Stud the onion with the cloves and place it right in the middle of the cabbage. Cover and cook over low heat for 1 hour or until the cabbage is soft. Stir occasionally and check frequently for consistency, adding water if necessary. Stir in the jelly. Remove the onion and the bay leaf before serving.

Source: Nadia Hassani: “Spoonfuls of Germany” (Hippocrene Books, 2004)