"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

German Sweet-Sour Red Cabbage (Rotkohl) Recipe

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This recipe for German Sweet-Sour Red Cabbage (Rotkohl), by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 beet red cabbage (about 2 lbs.)
1/3 to cup firmly packed brown sugar
teaspoon allspice
4 whole cloves
cup vinegar
cup butter

Directions:
Directions:
Set out a heavy 3-quart saucepan. Remove and discard wilted outer leaves from cabbage. Rinse, cut into quarters (discarding core) and coarsely shred (about 2 quarts shredded). Put cabbage into the saucepan and add boiling salted water to cover (1 tsp. salt per quart of water added). Add brown sugar, allspice, and cloves. Cover loosely and boil at a moderate rate for 8-12 minutes or until cabbage is just tender.

Remove from heat; drain. Add to the cabbage, the vinegar and butter. Toss together lightly to mix.

Makes 6 servings.

Personal Notes:
Personal Notes:
Gourmet Club German Dinner, November 19, 1977

 

 

 

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