Uli’s Apple Red Cabbage

Uli Lengenberg

"That's what I remember most of my Oma, that she was a Master Housewife. She taught home economics and she could cook. When she cooked THAT Apple Red Cabbage my brother and I would eat it cold, hot, with or without potatoes or sausage or Sauerbraten. And she made her own Quark, I didn't care for it, but my brother did. I always wonder whether Mila likes Quark?"
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Ingredients

servings
Serving size has been adjusted!
Original recipe yields 4 servings



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Directions

  • Prep

  • Cook

  1. FIRST DAY:
  2. Melt the lard in a big soup pot, roast the bacon until nicly crispy. Add the onions.
  3. Fry them for a while, throw in the apples and fill up with chicken broth, red wine, vinegar, add bay-leaves and cloves, boil up for one time add the red cabbage. Season with salt, pepper, nutmeg, be careful with the sugar and very careful with the cinnamon. Check the taste. After the cabbage is done and the Apples have cooked in, take off of the fire and let it cool down to room temperature. Move to the refrigerator.
  4. Now is the time to take a good zip of that Bier, if you know where it is!
  5. Yes, we found it!
  6. SECOND DAY:
  7. Be careful while heating up, check the taste and season again if necessary.
  8. Mix the potato starch with a little water and mix into the cabbage, to thicken it and give it a shiny appearance.
  9. Put on the plate or bowl and serve Hot!
  10. Guten Appetit!
  11. Hint: Don’t forget to take notes and, it’s always easier to add an ingredient than it is to take it out!

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