Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)
11
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- Ready In:
- 25mins
- Serves:
- Units:
Nutrition Information
11
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ingredients
- 1⁄4 cup butter
- 1⁄3 cup brown sugar
- 4 medium apples, peel, slice
- 2 bay leaves
- 1⁄2 red onion, chopped
- 1⁄4 cup vinegar
- 1 head red cabbage, finely shredded
- 1⁄4 cup butter
- 1 cup red wine
- 1 lemon, juice of
- 1⁄2 medium lemon
- 4 whole cloves
directions
- Melt butter in 4-quart dutch oven.
- Add apples and onions, sauté slightly.
- Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
- Simmer, covered, for 1 hour.
- Then add the remaining ingredients.
- Heat to melt the butter and serve immediately.
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RECIPE MADE WITH LOVE BY
@Mimi Bobeck
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Was looking for something to serve with recipe#53535 and found this. I can remember loving sweet n sour cabbage in Germany but never knew how to make it. So glad I found this. I didn't have any apples at the time, but did add a little apple cider to it - then followed the recipe as directed and it was wonderful. Used a very nice Washington Red wine (then finished it off with dinner) and it worked well. The flavor was right on in my book, just enough of both the sweet AND sour without to much of either. Served with recipe#318806 This is going to be a favorite for me.
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Delicious! I made a half recipe, substituting white wine for red, just because we didn't have any red. Used balsamic vinegar, which worked will in the sweet/sour. Very good.
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Probably the best Rotkraut I've ever made. I served it with Rouladen for a family dinner with 12 guests. Even ones who 'didnt like cabbage' loved it.
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