Prep 20 mins
Cook 45 mins
This is a good homemade sourkraut that is good served almost anytime, almost anywhere! Look for sweet-sour apples, such as Gala or Braeburn. Enjoy!
- 1 teaspoon ground dried chile (ancho is good)
- 1 teaspoon salt
- 3⁄4 teaspoon garlic powder
- 1⁄2 teaspoon caraway seed
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon ground mace
- 2 tablespoons vegetable oil
- 4 cups julenne onions
- 1 head cabbage, cut into julienne strips 1/4 to 12 inch wide (about 10 to 12 cups)
- 2 -4 unpeeled apples, cut into thin wedges (2 if large, 4 small)
- 2 tablespoons minced fresh garlic
- 2 tablespoons minced fresh ginger
- 1 cup balsamic vinegar
- 1 cup dry white wine
- 1⁄4 cup firmly packed dark brown sugar
- Combine the seasoning mix ingredients in a small bowl.
- Heat the oil in a 6 quart pot over high heat just until the oil begins to smoke, about 4 minutes.
- Add the onions and cook, stirring occasionally, until they start to brown, about 8 minutes.
- Stir in the cabbage, apples, garlic, and ginger and cook, stirring frequently, for 4 minutes.
- Add the vinegar and scrape up all the brown bits on the bottom of the pot.
- Stir in the wine, brown sugar, and the seasoning mix.
- Cover, reduce the heat to medium, and cook, stirring occasionally, until the cabbage is tender and cooked down very well, about 25 to 30 minutes.
- Can be served hot or cold, almost anytime, almost anywhere.
I have made this several times serving it with hot dogs, corned beef, pork roast, it just goes with so much. And the family has requested it repeatedly, quite an endorsement.
Very delicious, went good with my German dinner.
Oh my, oh my ... what a wonderful dish! The cayenne bite is just right with the sweet sour flavors. It was great hot, cold, lukewarm, leftover .... you name it! A real keeper!