Recipe Collection

Rotkraut

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Ingredients

  • 1 head red cabbage, halved, cored and thinly sliced
  • 1 cup cranberry juice
  • ½ cup brown sugar
  • 1 teaspoon salt
  • Dash of cayenne pepper
  • Dash of ground cloves
  • 2 bay leaves
  • 2 apples peeled, cored and thinly sliced
  • 1 tablespoon cornstarch
  • ½ cup vinegar, apple cider or white
  • 4 tablespoons unsalted butter, cubed

Instructions

  1. In a large pot, combine cabbage, cranberry juice, brown sugar, salt, cayenne, cloves, bay leaves and apples in a large pot and bring to a simmer
  2. Simmer, covered, for 20 minutes
  3. In a small bowl, whisk the cornstarch into the vinegar to make a slurry
  4. Add the mixture to the pot along with the butter; stir until butter is melted.
  5. Simmer, uncovered, 20 more minutes, or until most of the liquid has cooked off and cabbage is very tender.
  6. Remove bay leaves before serving.

Source: cooking.nytimes.com

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