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Rotkraut

  • 15 g Unsalted Butter
  • 8 g Sugar
  • 110 g White Onion, minced
  • 1 Green Apple, peeled, chopped
  • 500 g Red Cabbage, cut into strips
  • 30 g Red Wine Vinegar
  • 1 Bay Leaf
  • 2 Cloves
  • 1/8 t Medium-Grain Salt
  • 120 g Red Wine
  • 1 T Wheat Flour
  • 1 T Marmelade (optional)
  1. Build slaw. Melt butter in frying pan over medium heat. Add sugar. Mix. Cook 3 minutes, stirring every 60 seconds, until brown. Add onion and apples. Mix. Cook 4 minutes. Add red cabbage and red wine vinegar. Add spices and red wine.
  2. Cook slaw 45 minutes, covered, until cabbage is tender.
  3. Thicken slaw. Filter flour over cabbage. Add marmelade. Mix.

  1. Arlena. "Rotkohl, Blaukraut, Rotkraut - Red Cabbage.". Bavarian Kitchen. 13 January 2010. ↩