German: Rotkohl (Red Cabbage)

Recipe by Kayla Lammy <klamm3@illinois.edu>

(serves 8)

Ingredients:

Procedure:

  1. Fry bacon until crispy in the bottom of a large stock pot or dutch oven
  2. While bacon is frying, dice onion
  3. Remove bacon and set aside; reserve about 2 Tbsp of the bacon grease in the bottom of the pan
  4. Add diced onion and sauté until soft (about 5 minutes on medium-low heat)
  5. While the onion is cooking, quarter cabbage head and slice ~½-inch strips from the top of each quartered section to the root
  6. Add the shredded cabbage to the pot and stir
  7. Grate apples (with skin on) and add to pot; stir
  8. Chop cooked bacon into bite-sized pieces and add back to the pot
  9. Add vinegar, apple juice, water, sugar, and stir
  10. Add cloves, bay leaf, and optional jam and juniper berries; bring to a boil
  11. Reduce heat to a low, cover pot with a lid, and let cabbage simmer for about 50 minutes (it should become soft, but not mushy)
  12. Season with salt and pepper (to taste)
  13. Adjust seasoning and sweetness level as desired and serve hot