Bavarian Red Cabbage
photo by Debbwl
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 cup chopped onion
- 2 tablespoons cooking oil
- 9 cups shredded red cabbage
- 1 large tart apple, cored and cubed
- 1⁄2 cup raisins
- 3 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 2 teaspoons caraway seeds
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 bay leaf
directions
- In a large saucepan or Dutch oven, cook onion in oil until tender. Stir in cabbage.
- Cover and cook over low heat for 10 minutes or until cabbage becomes limp.
- Stir in apple, raisins, vinegar, brown sugar, caraway seeds, salt, pepper and bay leaf.
- Cover and cook over low heat for 20 minutes.
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Reviews
-
A winning side at Thanksgiving this year. You know it is a winner when three people ask for the recipe. What a beautiful deep purple color with a very mild sweet and tart flavor. Did make one change which was to cut the caraway seeds to 1/2 teaspoon as DM is not fond of it. Was thoroughly enjoyed. Thanks so much for the post.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!