German: Rotkohl (Red Cabbage)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 8)

Ingredients:

• 1 large red cabbage (shredded, about 8-10 cups)
• 1 cup apple cider vinegar
• 8 slices bacon
• 1 large onion (diced)
• 1 cup unsweetened apple juice (or sub more apple cider vinegar)
• 1 cup water, plus  ore if needed
• ½ cup brown sugar (packed)
• 2 sweet apples, diced small (Gala works well)
• 1 tablespoon lingonberry jam (optional)
• 2 cloves
• 1 bay leaf
• 2 juniper berries
• Salt and pepper to taste

Procedure:

1. Add the cabbage and vinegar to a large stock pot; cover, bring to a boil, then reduce and simmer for 10 minutes (stir occasionally)
2. Meanwhile, fry the bacon; remove and set aside cooked bacon when semi-crisp
3. Add onions to the same frying pan with the bacon fat and saute until soft (about 5 minutes)
4. Transfer onions to stock pot
5. Coursely chop the bacon and add to stock pot
6. Add apple juice or more cider, water, brown sugar, apples, lingonberry jam, cloves, bay leaf, and juniper berries
7. Season with salt and pepper (to taste)
8. Bring everything up to a gentle boil, then reduce the heat and let simmer for 50-60 minutes until the cabbage is soft but not mushy (stir occasionally, add more water if needed)
9. Taste and add more cider or sugar if needed
10. Adjust seasoning and serve hot