2 hrs 15 mins
1 hr 30 mins
Although I'm of Mediterranean descent, my husband's family is German. In the fall, I really enjoy making "Oktoberfest" type recipes. The other day I was looking through an old "New York Times International" cookbook from the early 1970s and found a great recipe for this classic dish. I tweaked it a bit, of course. Enjoy!
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- 1 1/2 heads red cabbage, cored and thinly shredded (use smallish heads)
- 1 teaspoon nutmeg, freshly grated
- 3 tablespoons apple cider vinegar
- 3 tablespoons dark brown sugar
- 1 cup raisins, golden preferred
- 2 large fuji apples, cored, peeled and diced in 1/4 inch pieces
- 1/2 lb bacon, left in strips
- 2/3 cup apple cider, for deglazing, plus 1/2 cup more for re-moistening
- 1Cook the bacon strips to the desired crispness in a large heavy, ovenproof pan with a tight fitting cover. Remove the bacon, drain on paper towels, slice into 1/2" pieces and reserve. Bacon should not be overly crisp.
- 2Drain excess grease, but leave enough in the pan to coat the cabbage. Deglaze the pan with the apple cider. Add the vinegar and dark brown sugar. Mix well until the sugar is completely dissolved. Boil briefly to reduce slightly. Add the raisins, apples, bacon and cabbage. Stir well to blend and coat the cabbage with the pan juices. Bring to a boil on top of the stove, uncovered, over medium-high heat.
- 3When the mixture comes to a boil, cover the pan and put it into a preheated 400 degree oven. Bake for one hour. Remove from oven, stir well and check the liquid level in the pan. If all liquid is evaporated, add 1/2 cup of apple cider to re-moisten the mixture. Replace cover and bake for an additional 30 minutes.
- 4Remove pan from the oven. Stir well and let rest 5 minutes before serving.
- 5This dish is perfect with German-style sausage and German potato salad. A great touch is to serve Oktoberfest-style beer with the meal. Makes you want to link arms and sing like they do in the beer halls in Germany!
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Nutritional Facts for Sweet and Sour Red Cabbage
Serving Size: 1 (387 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 565.4
- Calories from Fat 239
- Total Fat 26.6 g
- Saturated Fat 8.8 g
- Cholesterol 38.5 mg
- Sodium 567.4 mg
- Total Carbohydrate 77.3 g
- Dietary Fiber 10.6 g
- Sugars 54.9 g
- Protein 12.5 g