GERMAN RED CABBAGE SALAD

I have first tried this Red Cabbage Salad in one of the German Restaurants. It was literally, a love at first bite. Last time we were there, I was convinced to recreate this recipe at home. Everyone, even my kids (picky eaters) loved it. What’s good about this salad is that it stays fresh-like the second, and even the third day. The first day, I served it on the side with garlic roasted potatoes and bratwurst (German Sausage). The second day, we enjoyed it with pork baby back ribs. This recipe is a keeper.

The original recipe of this Red Cabbage Salad is here. I had to substitute some of the ingredients with the ones I had on hand. For example, lard (pork fat) was substituted with butter. Cider vinegar and red wine were substituted with red wine vinegar. I have to tell you, the taste and the flavor were original! I hope you love it!

Ingredients:

• 1 medium red cabbage, cored and sliced
• 1 large onion, sliced
• 2 green apples, pealed and sliced
• 1/3 cup sugar
• 2 tablespoons salt
• 1/3 cup red wine vinegar
• 1/2 cup or 1 stick butter
• 1 tablespoon corn starch
• 1 cup water for cooking cabbage + 1 cup to mix it with the starch

Toss together cabbage, onions, and apples. Add 1 cup water, red wine vinegar, sugar and salt. Let it rest for about 3-4 hours.

After the cabbage was marinating for 3-4 hours, saute it with butter in a Dutch oven or any heavy bottomed pan for about 5-7 minutes. After that, reduce the heat, cover and simmer for 45 minutes.

Combine cornstarch and 1 cup cold water, stir it in cabbage mixture. Bring to boil, cook and stir for 2 minutes or until thickened. (You can skip this step if your cabbage mixture has no excess liquid by the end of cooking time.) Serve warm. Enjoy!

GERMAN RED CABBAGE SALAD

• Difficulty: easy
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By: VerasCooking.com

Ingredients:

• 1 medium red cabbage, cored and sliced
• 1 large onion, sliced
• 2 green apples, pealed and sliced
• 1/3 cup sugar
• 2 tablespoons salt
• 1/3 cup red wine vinegar
• 1/2 cup or 1 stick butter
• 1 tablespoon corn starch
• 1 cup water for cooking cabbage + 1 cup to mix it with the starch

Instructions:

1. Toss together cabbage, onions, and apples.
2. Add 1 cup water, red wine vinegar, sugar and salt. Let it rest for about 3-4 hours.
3. After the cabbage was marinating for 3-4 hours, saute it with butter in a Dutch oven or any heavy bottomed pan for about 5-7 minutes.
4. After that, reduce the heat, cover and simmer for 45 minutes.
5. Combine cornstarch and 1 cup cold water, stir it in cabbage mixture. Bring to boil, cook and stir for 2 minutes or until thickened. (You can skip this step if your cabbage mixture has no excess liquid by the end of cooking time.)
6. Serve warm

Enjoy!