Prep 20 mins
Cook 1 hr
Veggies shouldn't have to miss out on German yumminess. This is a veganized post from "Cooking the German Way" e-book-- it originally called for 2 strips of bacon and cooking the onions in the bacon fat, but it says in the footnote that if you don't want to add bacon, simply use 2 TB butter or oil to cook the onions. If you don't have whole cloves, 1/4 tsp ground cloves = about 3 cloves but it's not recommended. I am otherwise copying the recipe as is, including the description: "This tangy, bright-colored side dish is delicious with beef, pork, or wild game. It does not go well with chicken or fish. The vinegar, with its natural acid, preserves the vivid color of the red cabbage. Leftover red cabbage can be chilled and served as a salad."
- 1 medium onion, peeled and chopped (1/3 cup pre-chopped)
- 2 tablespoons olive oil (or Earth Balance, or other oil you like)
- 10 -12 cups shredded red cabbage (about 2 1/3 lbs)
- 1 medium tart apple, cored and chopped (says "no need to peel")
- 4 -5 whole cloves
- 2 bay leaves
- 1⁄2 teaspoon kosher salt
- 1⁄8 teaspoon ground black pepper
- 1⁄4 cup red wine vinegar
- Gently heat the oil in a large heavy-bottom saucepan, and stir-fry the onions until transparent.
- Add the cabbage and stir well. Add the remaining ingredients and stir again.
- Cover and simmer over low heat for 1 hour, or until cabbage is tender. If possible, remove the whole cloves before serving.
This is a great recipe. It's easy and I like that it has no animal products or sugar (everyone is avoiding something these days) but tastes great. Thanks for posting.