Creamy Cabbage and Bratwurst Soup is a delicious light soup to serve on a cool evening. Seasoned with celery, carrots, onions, and chunks for bratwurst, it’s sure to please anyone who enjoys cabbage. I like to serve this soup with a hard crusty sourdough bread, …
Both sides of my husband’s family are of German heritage, plus we’re Lutheran. This means we eat a lot of German food, especially cabbage. German Style Cabbage Salad is a nice alternative to the creamy coleslaw recipes that abound in summer. Plus, it’s perfect for …
Red Cabbage with Apples is a delicious recipe that my mother-in-law makes. It’s the perfect accompaniment to any German fare. Tender red cabbage, braised in a sweet and sour sauce with apples and onions. So yummy!
When the weather starts to cool and the calendar turns to September, our family starts looking forward to celebrating our annual Oktoberfest dinner at our church. There are many such celebrations in our surrounding communities as well so German food can always be found in the fall.
My mother-in-law taught me several of her family recipes, which have been handed down from the strong German lineage in our families–Spaetzel, Sauerbraten, and this recipe.
Of course, I’ve added many of my own dishes to our Oktoberfest potluck such as Bierocks with Sausage and Cabbage, German-Style Meatballs, and Pork Schnitzel with Cream Sauce. I’m salivating over all that saucy cabbage just thinking about it!
To begin, prepare your ingredients. It’s always a good idea when you start a recipe to have all the ingredients ready at your fingertips.
Using a food processor or a Chef’s Knife/Santoku Knife and cutting board, coarsely chop the cabbage.
You do not want a really fine shred for this recipe, so I always use a knife for this job.
Core, peel, and dice the apples. Chop the onions. Place all in prep bowls for use as needed.
Place cabbage in large bowl and sprinkle with red wine vinegar, sugar, and salt. Mix together and set aside.
In a shallow Dutch oven, melt bacon fat and saute apples and onions until tender, about 5 minutes.
Be sure to use Bacon Fat. And Bacon, if desired!
If you want to crank this recipe up a notch, go ahead and begin by frying some bacon (3-4 strips). Once browned, allow to cool and break into bite-size pieces. Then add the bacon in at the last when you stir in the wine and jelly.
Add red cabbage, bay leaf, cloves, and water. Stir thoroughly and bring to a boil. Cover and simmer for 90 minutes to 2 hours, keeping it moist with extra water if needed.
When the cabbage is done, there should be no liquid left in the pan. Just before serving, remove bay leaf and cloves and stir in wine and jelly. Taste to season with salt and pepper. This recipe will serve 6-8 people.
Serve this authentic old-time dish with more German Recipes Found Here. Browse Side Dishes Here.
