A healthy vegetable dish with a satisfying and rich flavor
I have prepared this dish for many years—and it is a staple winter vegetable in my house. It goes well with any kind of potato, polenta, and the flavors improve with age. It is a great side dish for the holidays and any other meal. It is also an everyday vegetable that can be eaten any time of day. Personally, I love it on a buttered slice of bread. This is the first time I have written down the recipe and it always tastes a little different. There are guidelines that I follow that come from my godmother in Germany. For the sweetener, she uses sugar, but I use my homemade jams or jellies (red currant jelly is my favorite). I add some additional spices like peppercorns, whole cloves and a bay leaf. My godmother uses goose or duck fat to sauté the onions and cabbage, which gives it a wonderfully rich flavor.
The amount of jam varies depending on it sweetness. Remove the bay leaf after the cabbage is cooked. I If you like to remove the spices after the cabbage has been cooked tie them into a cheese-clothes and remove them before you serve the cabbage. I chop the onions and the red cabbage into quarter inch pieces. My sister in law chops the cabbage very fine and her red cabbage tastes very good.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.