Posted by becr zone 9 CA 19 on Mon, Nov 3, 08 at 21:09
SPICED RED CABBAGE WITH APPLES AND WINE (ROTKOHL)
A truly outstanding dish of red cabbage, apples, aromatic spices and wine, this delectable version is adapted from "Aquavit and the New Scandinavian Cuisine", by James Beard Award-Winning chef Marcus Samuelsson. Makes a lovely accompaniment to holiday roast turkey, beef, or ham, -or- for a traditional European feast serve alongside Konigsberger Klopse (German Meatballs in Champagne Cream Sauce), Rouladen, Schnitzel, Sauerbraten, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley- -excellent!!! Keeps well, reheats well, and freezes well- -the flavor is actually improved by day two when the flavors have had a chance to marry- -this is the perfect make-ahead dish!!! I hope you enjoy as much as we do.
1/4 cup chopped pork fat or chopped bacon
1 large red onion, finely chopped
2 inches fresh ginger, peeled and finely chopped
1/2 cinnamon stick
1 large red cabbage, tough outer leaves removed, quartered, cored, and finely shredded
1 sprig fresh marjoram
1/2 teaspoon garam masala
1/2 cup red wine vinegar
1/2 cup ruby port or madeira wine
1/2 cup brown sugar or real maple syrup
1 bay leaf (optional)
1 whole clove (optional)
1 firm apple, chopped (optional)
Directions:
1. Cook the pork fat or bacon in a large skillet over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
2. Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
3. Add the cabbage, marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
4. Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
5. Remove the lid and cook, stirring frequently, for 15 minutes.
6. Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
7. Remove the cinnamon stick and serve.
8. NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.
