View Full Version : For Satrn - red cabbage

01-03-2014, 04:06 PM
I won't promise either of these are exactly what you had, but here are the two versions I know of:

"Pennsylvania Dutch" version
1/4 lb. bacon, chopped
1 lg. onion, chopped
1 TBL flour (all-purpose)
1/4 c balsamic vinegar
1/2 c dry red wine
1/2 tsp salt
1/4 tsp blk. pepper
1 2.5-3 lb. red cabbage, cored, shredded
1/2 tsp caraway seeds
1 Granny Smith apple, peeled, cored, chopped

Render the bacon in a heavy skillet; remove the meat (you can add it back at the end if you prefer or save it for other use). In the rendered fat, cook the onion 3-5 min until translucent. Sprinkle in the flour and stir continuously ~30 seconds, then add the vinegar and wine slowly. Stir with a wire whisk (a fork will do in a pinch but the wisk is better for avoiding lumps). Add all other ingredients, toss to mix well, cover, lower heat. Cook 20 minutes until cabbage is tender but not mush.

"English" version (considerably sweeter)
3 lb. red cabbage, cored/shredded
1.5 c beef stock
1/2 c firmly packed brown sugar
1/2 c cider vinegar
4 TBL (1/2 stick) butter
salt, to taste

Combine stock, sugar, vinegar, butter in large pot. Bring to boil, add cabbage and toss to cover well. Return to boil, lower heat, cover. Cook 1 hour 15 minutes (remarkably, the cabbage doesn't mushify). Adjust seasoning to taste.

And there you have it. Different friends like different versions - hope you like at least one.

01-03-2014, 11:19 PM
TY Grey and yes ill definitely be trying them