Red Cabbage With Apples (Rot Kraut Mit Äpfeln)

Submitted by Belgophile

"For 100 years, Lüchow’s was NYC's landmark German restaurant; it closed in 1982. This recipe is from “Lüchow’s German Cookbook” (1952). My ancestors immigrated to the U.S. from Germany, and settled in Brooklyn and Queens. When I was a child, for special occasions my grandmother would make Sauerbraten served with with dumplings and a red cabbage like this. The sweet-sour taste, the deep red color — these had special appeal to me as a child. This is my comfort food — to this day it conjures happy forty-year-old memories of sitting in my grandmother's crowded kitchen on a festive Sunday afternoon."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 medium head red cabbage
• 1 -2 tart apple
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 quart water
• 1⁄2 cup red wine vinegar
• 1⁄2 cup sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 cloves
• 1 bay leaf
• 1⁄2 lemon, juice of
• 2 -3 tablespoons flour

directions

1. Wash cabbage, drain; cut or slice fine (as for cole slaw).
2. Wash and core apples; peel and cut into small slices.
3. Heat vegetable oil in large saucepan and sauté onion and apples 3 or 4 minutes. Add water, vinegar, sugar, salt, pepper, cloves, bay leaf, and lemon juice. Stir; bring to a boil. Add cabbage. Cover and let simmer 45 minutes, or until tender. Just before serving, sprinkle flour on top to absorb liquid. Serves 4.