Braised Red Cabbage ('Blaukraut')
Braised Red Cabbage ('Blaukraut')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons goose fat (substitute lard or clarified butter)
- 2 medium-sized onions, minced
- 1/2 head of red cabbage, coarsely shredded
- 1 medium-sized tart apple, deseeded and cut into small cubes
- 2-3 tablespoons apple cider vinegar, more or less to taste
- 1 tablespoon sugar
- 1 sachet, consisting of 5 allspice berries, 3 cloves, 1 star anise, and 1 bay leaf
- salt, to taste
Instructions
- 1
Heat the goose fat or lard in a large pot or pressure cooker over medium heat. Add the onions and sweat them for 3-4 minutes or until they start turning translucent. Add the red cabbage and apples and continue sweating the mixture for 4-5 minutes, stirring constantly, until the cabbage has lost about 1/3 of its original volume. Stir in the vinegar and sugar to taste. Add the sachet and nestle it in between your cabbage. Add about 1/2 cup of water and cover your pan.
- 2
If using a pressure cooker, cook the cabbage on the high-pressure setting for 10 minutes, letting the pressure decrease naturally afterward. If using a traditional stockpot, turn down the heat to the lowest possible setting and let the cabbage gently braise, covered, for about 45 minutes to 1 hour or until the cabbage is tender to your liking. Make sure to check your cabbage constantly if using a traditional stockpot. If all the liquid has evaporated before your cabbage is done add more so that it doesn't burn.
- 3
Season the braised cabbage with salt to taste. Feel free to also add additional vinegar and/ or sugar to taste. Remove the sachet and serve alongside a rich stew or game meat.