Braised Red Cabbage and Apples

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Braised Red Cabbage and Apples

Postby cccamper » Sat Sep 20, 2008 5:36 am

Braised Red Cabbage and Apples
Serve with brats for an easy meal.
(I love this stuff and used to fuss with in a pan on stovetop. This is great!)

Difficulty: Easy
Prep Time: 35 minutes
Cook Time: 1 hour
Yield: 8 servings

2 small red cabbages, quartered
1 onion, peeled and sliced thin
6 tart apples, peeled, cored, and sliced thin
1/2 cup firmly packed brown sugar
3 teaspoons salt
Pepper to taste
1/2 cup red wine vinegar (I like apple cider vinegar)
2 cups chicken stock

Place cabbage, onions, and apples into a baking dish.

In a saucepan, combine sugar, salt, pepper, red wine vinegar and chicken stock. Heat until sugar is dissolved.

Pour the liquid over the cabbage mixture. Cover and bake in a preheated 350 degree oven for 1 hour, until cabbage is soft.

(I like juniper berries so throw about 8 in when heating the liquids. I never eat the berries but they aren't poison )

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Postby NightCap » Tue Sep 23, 2008 4:27 pm

This sounds good. I am a big cabbage fans. I jotted it down. Thanks.
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Postby cccamper » Thu Sep 25, 2008 5:25 pm

good!

cabbage and sauerkraut. .MMMMMMMMMMMM :lol:


e
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Postby mikeschn » Thu Sep 25, 2008 5:56 pm

RotKohl! Wonderful. I have it all the time. I love it!

My mom's recipe is slightly different, but no doubt they both taste similar...

Red Cabbage
Yield: 4 Servings

1 Small Red Cabbage 1 Tbl Sugar
4 Slices Bacon, Chopped 1/2 Tsp Salt
2 Medium Apples, Diced 1/4 Tsp Pepper
1 Cup Water 1/4 Tsp Cloves, Ground
4 Tbl Vinegar Flour

Shred cabbage finely. Fry up chopped bacon until crisp. Add cabbage and apples, stirring until well mixed. Add water, vinegar and spices. Cook until tender, about 1 hour. Stir frequently. Thicken with a little corn starch or flour. Serve with pork or rouladen.

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Postby cccamper » Sun Sep 28, 2008 2:12 am

mikeschn wrote:RotKohl! Wonderful. I have it all the time. I love it!

My mom's recipe is slightly different, but no doubt they both taste similar...

Red Cabbage
Yield: 4 Servings

1 Small Red Cabbage 1 Tbl Sugar
4 Slices Bacon, Chopped 1/2 Tsp Salt
2 Medium Apples, Diced 1/4 Tsp Pepper
1 Cup Water 1/4 Tsp Cloves, Ground
4 Tbl Vinegar Flour

Shred cabbage finely. Fry up chopped bacon until crisp. Add cabbage and apples, stirring until well mixed. Add water, vinegar and spices. Cook until tender, about 1 hour. Stir frequently. Thicken with a little corn starch or flour. Serve with pork or rouladen.

Mike...


Yeah, Red Cabbage. ( i thot it was RotKrout or something but what do I know! 7/8 Norsk and 1/8 Svedish :)

I love this stuff. LOTS. The reason I posted this recipe is because it's made in the oven. (DO!) And you don't shred the cabbage and just slice the apples. I'm happy you posted your mother's because I love nutmeg and I see it does go, too.

I like a light red cabbage with jaegerschnitzl or rouladen. Like a heavier (ie with bacon) to go with smoked wurst of some sort. I know I know...bacon goes with everything even ice cream. But it's LOTS of salt so nice to find other ways to add flavor, too.

What other German recipes ya got there? Hmmmmm? :)


e
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Postby mikeschn » Sun Sep 28, 2008 3:30 am

cccamper wrote:
What other German recipes ya got there? Hmmmmm? :)


e


We've attempted to put Mom's favs online. And while the document is not quite complete, and we are still looking to replace some photos, you can see the gist of it here..

http://members.aol.com/wernelse

Look at the PDF version!!! :D

Mike...
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Postby cccamper » Sun Sep 28, 2008 6:24 pm

Gee Mike you're like a guy who has EVERYTHING covered! Nothing to small.

Thanks! Making a detour to the right, now! 8)

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Postby mikeschn » Sun Sep 28, 2008 6:33 pm

:lol: :lol: :lol:
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Postby cccamper » Sun Sep 28, 2008 6:58 pm

Tell them that's looking really promising!.

I love visual aids. Tend to buy cookbooks that have at least some photos. Funny how much it adds, even with the few you have in your starter pdf

The fricadalllen seems to be the same as our fricadellar (spellings sorry) Love those with the red cabbage.

So those are your parents? And........... are you about ten erwhat! :sneakers:
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Postby mikeschn » Sun Sep 28, 2008 7:08 pm

cccamper wrote:Tell them that's looking really promising!.

I love visual aids. Tend to buy cookbooks that have at least some photos. Funny how much it adds, even with the few you have in your starter pdf

The fricadalllen seems to be the same as our fricadellar (spellings sorry) Love those with the red cabbage.

So those are your parents? And........... are you about ten erwhat! :sneakers:


:o :lol: Emmm... I'm more than 10. I'm allowed to drink beer, so that makes me at least 21! :lol: 8)

And since I no longer use the software that was used to produce that cookbook, I'll just have to edit the pdf, and get rid of the text only version. Besides, like you said, we all like the pictures.

Frikadellen is one of my favorites. So is the hot german potato salad.

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Postby mikeschn » Sun Sep 28, 2008 7:28 pm

"e",

Here's a pic for you...

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Postby cccamper » Sun Sep 28, 2008 10:24 pm

Oh yah (said the Norwegian) that looks about right!
But I cook mine in a cast iron skillet. OH COURSE! your's is over coal!

Missed the hot German Potato Salad. I've got a great recipe for that, have to see your Mom's.

And my she must be proud her son has accomplished so much at the tender age of 21. Congratulations. We're in the virtual presence of greatness. We shall say, "well, we *kinda* knew him when".

gosh....


e ................... :relaxing:
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Postby mikeschn » Sun Nov 30, 2008 7:07 am

AOL took down the home page section of their service. So we moved mom's cookbook here:
http://wernelse.mikenchell.com/wernelse.pdf

Mike...

mikeschn wrote:
cccamper wrote:
What other German recipes ya got there? Hmmmmm? :)


e


We've attempted to put Mom's favs online. And while the document is not quite complete, and we are still looking to replace some photos, you can see the gist of it here..

Look at the PDF version!!! :D

Mike...
Last edited by mikeschn on Tue Dec 02, 2008 5:37 pm, edited 1 time in total.
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Postby stbuch » Mon Dec 01, 2008 8:51 pm

I love rotkohl! We like to make it with Rouladen (a stuffed meat roll for which I make a fabulous beer gravy!) and we also have potato dumplings. German food rocks!


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Postby mikeschn » Tue Dec 02, 2008 5:40 pm

Sherrie,

Rouladen, page 39
Spatzle Dumplings page 45
Rotkohl, page 37

:D

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