Recipe by Sharon123
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
Directions See How It's Made
- 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.