Rotkohl
For some people, comfort food is fried chicken, meatloaf, or spaghetti. For me, it’s German food. Serve me a platter of sauerbraten, spaetzle, and rotkohl and I’m a happy camper. Bring me some fondue and mulled wine to go along with it,I love to throw a few juniper berries in with my rotkohl because they add a wonderful freshness to the dish. I don’t how know to describe the flavor of juniper berries other than to say that they give gin its distinctive flavor.
Ingredients:
2 tablespoons butter
1 medium head red cabbage, shredded
1 granny smith apple, deseeded and grated
1 medium yellow onion, thinly sliced
1/2 cup apple cider or red wine vinegar
1/3 cup granulated white sugar
1/2 cup water
3-4 dried juniper berries
Pinch ground cloves
2 tablespoons butter
1 medium head red cabbage, shredded
1 granny smith apple, deseeded and grated
1 medium yellow onion, thinly sliced
1/2 cup apple cider or red wine vinegar
1/3 cup granulated white sugar
1/2 cup water
3-4 dried juniper berries
Pinch ground cloves
Directions:
Place the butter in a 6-quart or larger lidded pot set over medium heat. Once the butter has melted, add the cabbage, apple, onion, vinegar, sugar, water, juniper berries, and cloves to the pot.
Allow the mixture to come to a boil over medium heat. Turn the heat down to low, cover the pot, and simmer, stirring every 15 minutes or so, until the cabbage is tender and turning translucent (about 1 hour).
Place the butter in a 6-quart or larger lidded pot set over medium heat. Once the butter has melted, add the cabbage, apple, onion, vinegar, sugar, water, juniper berries, and cloves to the pot.
Allow the mixture to come to a boil over medium heat. Turn the heat down to low, cover the pot, and simmer, stirring every 15 minutes or so, until the cabbage is tender and turning translucent (about 1 hour).
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