A classic German side dish that goes very well with Rouladen (stuffed beef rolls) as well as many other meat dishes such as roast beef, roast goose and sausages.
- 1 red cabbage (about 2 pounds)
- 1 onion, finely minced
- 1/2 tart apple cut into thin wedges
- 2 tbsp clarified butter or vegetable oil
- 1/2 cup vegetable or beef stock
- 3-6 tablespoons red wine vinegar
- 1 bay leaf
- 1/2 tsp ground cloves
- 1 tbsp brown sugar
- 2-4 tsp red currant jelly
- salt and fresh pepper
Remove the outer leaves, quarter and cut out the tough stem and white core. Shred or cut the cabbage very finely. Melt the butter or heat the oil in a large stock pot over medium heat. Sauté the onions until translucent, then add the cabbage and let it wilt for several minutes, stirring often. Add the stock and 3 tbsp of the vinegar, the brown sugar, the bay leaf and the ground cloves and simmer for 30 minutes. Season with salt and pepper, current jelly and more vinegar to taste. Simmer for an additional 30 minutes, adding the apple in the final 10 to 15 minutes of cooking time. Add more liquid if the cabbage appears too dry.