Betcha didn't think I was talking about cabbage, didja? Well, perhaps if you are German you did. It was yet another night where I was craving my mom's cooking and luckily she and my dad had just visited me, bearing the coveted cabbage recipe. Hurrah!
German Braised Cabbage
2 tablespoons butter
2 tablespoons brown sugar
1/2 onion, diced
1-2 lbs red cabbage
2 apples, peeled and chopped
3 tablespoons red wine or apple cider vinegar
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
1 teaspoon paprika
1/2 cup red wine
Melt the butter in a large pot, add the sugar and cook while stirring for two minutes. Add the onion and cook until soft and golden. Stir in the cabbage, apples, liquids and spices. Cook over low heat, covered, for at least half an hour, checking on the liquid. Add water (or more wine and vinegar) if needed.
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So that's the original recipe. After making and tasting it, I would use only one or one and a half apple and I would grate it instead of chop it. Also, instead of using nutmeg, as the recipe calls for, or cinnamon, which is what I had on hand, I'm going to try a bit of ground cloves next time I make this recipe. Tasty!
On the plate also is a summer squash and potato torte from The Smitten Kitchen... it was... meh. The bottom didn't brown right. Oh well, it was fine, I mean - it's hard to ruin squash and potatos, after all.
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