Schroeder’s German Red Cabbage
- Taken out of the oven: January 03 2010
- - stored in: RecipesMains
Schroeder's German Red Cabbage is a recipe I picked up out of the American cookbook of a friend. It is a recipe she would cook regularly around Christmas time and I loved it so much I had to have it. There is a German restaurant in San Francisco called Schroeders and I believe that this is their recipe. Anyway, this is great served with mashed potato and just about any meat you can think of although ham is my personal favourite.
Ingredients
- 1 large red cabbage
- 2 cups (470ml/1 pint) boiling chicken stock
- 4 tbsps butter
- 2 tbsps cider vinegar
- 2 tart apples, peeled & coarsely grated e.g. Bramley
- 2 whole cloves
- 1 tbsp sugar
- 1/2 stick cinnamon
- 1/2 cup red wine
- Salt & pepper to taste
Method
- Remove any wilted leaves from the cabbage and discard. Cut the cabbage in half and remove the hard core.
- Shred the cabbage finely and place in a large saucepan. Pour the boiling stock on top, add the butter and cook for 30 minutes over a low heat.
- Add the vinegar, grated apples, cloves, sugar, cinnamon, salt and pepper and cook for another 30 minutes stirring frequently.
- 10 minutes before serving, add red wine and simmer until ready to serve.