Red Cabbage With Apples (Rot Kraut Mit Äpfeln) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. 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.
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