RECIPE: REC: Gl

[richard-in-cincy]

1 bag (2 g) spices for Glühwein (if you don't have Glühwein spice, use mulled wine spice, or mix up 2g of cinnamon stick, star anise, lemon and orange peel, cloves, allspice berries, etc.) OR use 1.5 cups purchased Glühwein (holiday spiced red wine from Germany) and omit the spice and red wine)

1.5 cups dry red wine

1 head (1kg) red cabbage, cored and shredded.

1 onion, chopped

2 tablespoons butter

1 tablespoon sugar

1/4 cup golden raisins

1 small granny smith apple, chopped

1 bay leaf

1/4 cup red wine vinegar

1/2 cup applesauce

1/2 cup orange marmelade

Add the spice to the wine, bring to just below a simmer, and let steep for 1 hour or more.

Saute the onions in the butter until transluscent, sprinkle with the sugar and cook for 5 more minutes, stirring.

Add the remaining ingredients except for the applesauce and marmelade. Stir to combine, bring to a very low simmer, cover, and simmer for 1--1.5 hours.

Stir in apple sauce and marmelade, correct seasonings as desired.

Serve this with roast duck, sauteed brussels sprouts, pearl onions, bacon, and chestnuts, and potato croquettes for a fine holiday dinner.

 

[angak1]

lovely, thanks Richard.

the marmalade is interesting. We often dump the leftover cranberry sauce into the leftover red cabbage after Thanksgiving, and it tastes even better than the holiday fare. the marmalade reminds me of it. My last batch of red cabbage(no recipe, just this and that) was quite lackluster, so I will have to try this one next.

 

[CathyZ]

Well THAT looks delicious, Richard

Applesauce and orange marmelade are surprises. I will print this out and make it perhaps for Thanksgiving.

 

[richard-in-cincy]

Cathy, I made this for an Austrian dinner...

last January and it is now the standing house red cabbage. I got the recipe out of German cooking magazine (Kochen und Geniessen).