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German Red Cabbage

German food is truly a favorite in our house. Hubs is very tied to his German background and as much as I gripe about it I enjoy a good night out at a German restaurant. Our favorite restaurant in Maryland (where the Hubs is from originally) is called the Old Stein Inn. They have the most amazing authentic German food. Including my personal favorite, Sauerbraten.

Hubs learned how to make his favorite German dishes and they are still some of my favorite flavors. This red cabbage recipe is a mixture of his and my own new added twists.

German Red Cabbage

1 tbs butter

1/2 large onion, diced

2 Granny Smith (or other tart) apples, peeled and diced

1 large head red cabbage, cored and sliced into strips

2 bay leaves

1 tsp caraway seeds

1 tbs salt

1 tsp pepper

1/2 tsp ground cinnamon

1 tsp dried thyme

1/2 cup red wine

1/2 cup red wine vinegar (or apple cider, whichever you have)

1 tbs honey (or to taste)

—-

1. Melt butter in a deep pan with a tight fitting lid. Add apples and onions and sautee for 3-5 minutes or until the onions are translucent. Add bay leaves, cinnamon, caraway seeds, thyme, salt and pepper.

2. Pile in the cabbage. It will look like too much (at least in my pot). Stir it in with the cooking apples and onions. Top with the wine, vinegar, and honey and put a lid on it.

3. Let simmer on low heat for 2-5 hours or until it has cooked way down. You may need to add water at some point during this because you do not want it to become dry.

—–

Serve with your favorite German meat and potatoes (or spaetzle).  I personally top this with tons of spicey mustard because I always have mustard on my cabbage (weird, I know!).

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