Recipe: Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut)

Hi Sandie,

Here is a previous post that has the right name but no pork or potatoes. Maybe it is similar to what you're looking for. Thank you to Chef Dunask for suggesting this recipe from our archives!

Happy Cooking,

Betsy

Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut)
From: Pat, CT, October 31st 1997

When cooked procgiy, red cabbage is known as Blaukraut - blue kraut - because of the deep purple color it takes on. This is due to the hot vinegar and fat [you braise it in]. If you skip that initial step, the cabbage will "bleed" as it cooks, giving you the pink concoction that gives cabbage its bad name. TASTES BEST MADE A DAY IN ADVANCE.

one 2 to 3 lb. red cabbage
2-3TBSP butter or minced bacon
1 TBSP sugar
1 large apple, peeled, cored and chopped
1 onion, minced
4 TBSP white wine vinegar
salt
1 to 2 cups water or stock, as needed
Remove any ragged leaves from cabbage. Cut in quarters, wash and drain.

Shred cabbage on cutting board, discarding core. Heat fat in Dutch oven or casserole. If you use bacon, let it melt but not brown. Add sugar to hot fat and saute slowly until golden brown. Add apple and onion, cover and braise over very low heat 5 minutes. Add shredded cabbage and toss until coated with fat. Pour vinegar over kraut and stir to mix through. cover and braise slowly, 10 minutes until cabbage has turned "blue" - or more exactly, bright purple. Sprinkle with salt, add 1 cup water, cover and simmer slowly 1.5 to 2 hours or until tender. Add more liquid if needed. Season with pepper and salt, if needed.

Source: The German Cookbook" by Mimi Sheradon. Pardon my typos, and Happy New Year! PAT