Blaukraut (German Red Cabbage)

Hi Folks!

Looks like we are bracing for another week of ice down here in the hinterlands.  If your in the path STAY HOME! We don’t know how to handle icy conditions down here.  This public service announcement was brought to you by Blaukraut……

Last week I hinted that this was the next post to help round out the dinner.  Just a little background about this dish.  It is right up there with my favorite mom dish for winter.  I like cabbage, always have and this is probably the reason why.  It has a sweet sour flavor that is as good as any comfort food you can find.  It blends well with most roast type dishes no matter the nationality.  So I wont delay any longer.

The ingredients are simple:

1 head of Red Cabbage

½ medium sweet (yellow) onion

½ tsp kosher salt, divided

½ tsp black pepper, divided

1 tart green apple (Granny Smith), quartered and quarters halved.

1 to 2 whole cloves (1/8 tsp of ground cloves)

1 bay leaf

1 Tbsp. Maggie (http://en.wikipedia.org/wiki/Maggi)

1 Tbsp. bacon drippings (or 1 Tbsp. veg oil)

1 cup Apple cider vinegar or (¾ cup of white vinegar)

1 ½ cups water

Slice Cabbage about ¼ inch wide. In a pot large enough to hold the cabbage, warm the bacon drippings and add 1 layer of cabbage.   Slice the onion into rings and place on top if the 1^st layer of cabbage.  Place the green apple pieces, bay leaf, cloves, and ½ the salt and pepper.  Cover with remaining Cabbage, add Maggi and remaining salt and pepper.  Add water and vinegar and place on the stove.  Bring to a boil, stir the pot, cover and place on medium low to low heat.  Stir occasionally add water if needed.  Cook for 1 to 1 ½ hours.

Enjoy let me know how it goes for you.

Till next week! Take care stay warm.

Steve