If you’ve never cooked with red cabbage, you’re in for a treat. This vegetable is not only vibrant and beautiful to look at, but it also has a unique taste that is both tangy and sweet. This red cabbage recipe that I’m about to share is one of my favorites. It’s a dish that’s been passed down in my family for generations, and it has roots in traditional German cuisine. Red cabbage is a staple in many European countries, and it’s often served as a side dish during large meals or celebrations. The combination of red cabbage, apples, and currant jelly creates a dish that is hearty, sweet, and slightly acidic. The addition of bacon drippings or olive oil adds a rich, savory flavor that perfectly complements the sweetness of the other ingredients. Cooking red cabbage is surprisingly easy, and it’s a great way to add variety and color to your meals. I love serving this dish during the colder months because it’s warm, comforting, and full of flavor.
Ingredients
- 3 Tbsp. bacon drippings or olive oil
- 1 onion, chopped
- 1 large red cabbage, shredded
- 2 cooking apples, chopped
- 1/2 c. wine vinegar
- 1 Tbsp. sugar
- 1 tsp. salt
- 1/2 jar currant jelly
Cooking Method
- Saute the onion in the bacon drippings or olive oil until tender.
- Add the cabbage and saute 10 minutes.
- Add the apples, wine vinegar, sugar and salt.
- Simmer, covered, 2 hours.
- Stir and check for burning.
- Add the jelly and simmer 1/2 hour more.
Calorie: 200
Total cooking time: 2.5 hours
Difficulty level: Easy
The Red Cabbage Rumble
Let me tell you, friends, about the day I decided to cook up a storm with good ol’ red cabbage. It wasn’t just any dish, mind you. I had all these ingredients lined up like soldiers ready for battle: 3 Tbsp. of bacon drippings (or olive oil for my vegetarian comrades out there), a tough-looking onion, one majestic red cabbage, two innocent cooking apples, 1/2 cup of wine vinegar, a Tbsp. of sugar, a hint of salt and half a jar of currant jelly. Trust me, this cabbage was about to have a makeover it would never forget!
The Bacon and Onion Tango
You know what they say about onions, right? No, not that they make you cry (though they’ve made me shed a tear or two), but that they’re the life of the party. So, into the pan went the chopped onion, doing a sizzling tango with the bacon drippings. A symphony of smells filled my kitchen, the onion becoming tender and sweet, as they danced mesmerizingly in the pan.
The Cabbage Joins the Fray
Just when the onion was enjoying its solo, in came the shredded red cabbage, ready to rock and roll. Another 10 minutes of sautéing, and the cabbage was softened, its color deepening to a luxurious purple. It was like watching a cabbage fashion show in my pan!
The Sweet and Tangy Twist
Now here’s where things got interesting. The cooking apples, wine vinegar, sugar, and salt were ready to join the party. The apples mingled with the cabbage as if they were long-lost friends, while the sugar and salt did a sweet and salty waltz that would put Dancing with the Stars to shame. The wine vinegar, well, it was the snazzy guest, adding a tangy twist to the whole affair.
The Slow Simmer Saga
With everyone in the pan, it was time for a long, cozy simmer. This wasn’t a fast-paced salsa, folks, but a slow, rhythmic rhumba. For 2 hours, the dish was left to simmer, covered, only interrupted by my occasional stirring and checks for burning – a bead of sweat trickling down my brow as I acted like a vigilant lifeguard on duty.
The Jelly Finale
Just when you thought it was over, in went the currant jelly, like a surprise guest star making its entrance in the final act. Another half an hour of simmering, and the jelly melted into the dish, its sweet and tangy flavor tying everything together in the most glorious way. And there it was, the culmination of my culinary dance-off: the most vibrant, flavorful, and down-right delicious red cabbage dish you could ever dream of.
Cooking up this red cabbage dish wasn’t just an ordinary day in the kitchen. It was a dance-off of flavors and ingredients, a symphony of sizzles and smells – it was, my friends, the Red Cabbage Rumble.
