Ingredients: |
Ingredients: 1/4 c. chopped bacon
1 large red onion, finely chopped
2 inches fresh ginger, peeled and finely chopped
1/2 cinnamon stick
1 large red cabbage, tough outer leaves removed, quartered, cored, and finely shredded
1 sprig fresh marjoram
1/2 tsp. garam marsala
1/2 c. red wine vinegar
1/2 c. ruby port or madeira wine
1/2 c. brown sugar
1 bay leaf
1 whole clove
1 firm apple, chopped
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Directions: |
Directions:Cook the bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 10 minutes. Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened. Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and carmelized, about 10 minutes. (You can do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful carmelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. At this point add the bay leaf, whole clove, and chopped apple. Reduce heat to medium-low, cover, and simmer for 1 to 1-1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan. Remove the lid and cook, stirring frequently, for 15 minutes Stir in the brown sugar and cook for 15 minutes longer, or until most of the liquid has cooked away. Remove the cinnamon stick and bay leaf before serving. |
This recipe for Rotkohl (Spiced Red Cabbage) is from