Ingredients
1 head red cabbage, shredded
2-3 tbsp butter, oil, or lard (Oil, if making this vegan)
1 onion, diced
1 tsp salt
pepper to taste
2 tsp sugar
1/4 tsp ground cloves
2 tbsp vinegar
2 tbsp cornstarch
Directions
In large pot, heat butter, oil, lard or combination.
Lightly saute onion.
Add red cabbage.
Continue to saute for several minutes, stirring.
When some of the cabbage has browned, add about 1 cup of water.
Add salt, pepper, cloves, and sugar. Stir.
Bring to simmer, cover.
Simmer for about 1 hour or until cabbage is tender.
Add water as necessary and stir occasionally during simmering.
Add vinegar.
Taste and season with more salt, cloves, pepper, sugar, and vinegar as needed.
Mix cornstarch with cold water and slowly stir in just enough to thicken red cabbage liquid.
Serve.
Notes
The traditional "red cabbage" is cooked till almost the "mush" stage. If you prefer, you can slice the cabbage instead of shredding and cook it only about 1/2 hour instead if you prefer a more "textured" cabbage dish. For an extra quick red cabbage recipe, use canned or jarred red cabbage and season with extra ground cloves and vinegar as needed. Thicken with corn starch as above. If you only have whole cloves, you can cut your onion in half and stud the cut side with 4 - 6 whole cloves. Omit the sauteing part for the onion. Remove the onion (with the cloves) before serving.
This goes really well with almost any German meat recipe, especially traditional with rouladen or schnitzel.
From http://www.quick-german-recipes.com/red-cabbage-recipes.html Have not yet tried - found this one on the internet and marked it for future reference.
