Life is back to normal in Kansas. No more Berlin, 70's funk music or Döner Kebap. Going to visit back home makes me appreciate the small things in life that are not as easily found everywhere, yet I crave them and have to have them wherever I am to alleviate home sickness. So there is this fig mustard sauce that I absolutely MUST take back to the US with me every single time I go to Germany. It goes great with stinkier cheeses and without it, my charcuterie and cheese plates just aren't complete! And then there is red cabbage. Hard to find in the US (especially without high fructose corn syrup), I had to look for a good recipe to make it myself.
Today we honor those sidekicks in life that don't get enough attention because well... while they're true team players, they usually fall to the back row, letting the main stars of the event shine. Red cabbage, today it's all about you! This savory-sweet, tangy vegetable knows how to make that roast it selflessly sits by taste even juicier. Red cabbage is a true hero of "sides," adding not only unique flavor, but also a lot of healthy fiber and vitamins.
So next time you're cooking up that pot roast or pork tenderloin (you must try this juicy pork tenderloin by Tyler Florence - the maple dijon glaze is to die for!), don't forget your new friend red cabbage. I am sure one day, it will find its way into your heart and always be on your mind..!
I also am ecstatic to let you know that I worked out a few more kitchen knife giveaways with WÜSTHOF over the remainder of 2017! And since I'm celebrating my birthday this week, I thought why not let you guys get a chance at winning the Classic Ikon Nakiri knife - it's so gorgeous and the hollowed edge makes it perfect for cutting up juicy vegetables (and cabbage!). Stay tuned & don't forget to SUBSCRIBE to my blog at the bottom of this post! ????❤️❤️
Ingredients for 8 servings:
- 2 lb red cabbage
- 1 big yellow onion
- 3 sour apples (I used Granny Smith)
- 2 oz bacon grease
- 1 bay leaf
- whole cloves
- salt
- 2 tablespoon red wine or cider vinegar
- ½ c of water
- 1 tablespoon flour
- 2 tablespoon water
- 2 tablespoon lingonberry jam
- brown sugar
Method:
- Rinse, quarter, remove the core, and thinly slice the cabbage.
- Peel and medium dice the onion.
- Peel, core and medium dice the apples.
- Heat the bacon grease on medium high. Add onions and cook until lightly browned.
- Add the cabbage and sauté for a couple of minutes.
- Add the apple, bay leaf, a few cloves, some salt, a couple of tablespoon of brown sugar, vinegar, lingonberry jam, water and let cook for about 2 hours on low.
- Whisk together 1 tablespoon of flour with 2 tablespoon of water and add to the cabbage mixture.
- Season to taste with salt, sugar and vinegar.
- Guten Appetit!
