Oma’s Bavarian Red Cabbage

By September 22, 2015

12004975 917866161594599 5196969715717992649 n Omas Bavarian Red Cabbage
Submitted by Nikki G.

1 large red cabbage, about 2-2 1/2 pounds
2 tablespoons unsalted butter (or duck fat or chicken fat or bacon grease)
1 large onion, small dice
2 large tart apples, peeled, cored and finely diced (I use Granny Smith)
1/4 red wine vinegar
1 cup dry red wine
3 bay leaves
1 cup beef broth
1-2 teaspoons salt
1/2 teaspoon ground cloves
1 cinnamon stick
3 tablespoons brown sugar, light or dark
2 tablespoons all-purpose flour

To thicken red cabbage:
1 tablespoon corn starch dissolved in 2 tablespoons dry red wine + 1 tablespoon red wine vinegar
*2 tablespoons red currant jam (can also use black currant jam, plum jam, lingonberry jam, or tart cherry jam), optional

Remove the coarse outer leaves from the cabbage and discard. Cut the cabbage in half and remove the core. Lay each half cut side down and slice the cabbage into 3 pieces. Cut each piece crosswise into 1/2-inch strips. Alternatively, you can prepare the cabbage in a food processor fitted with a slicing disk. Set aside.

Set Instant Pot to Sauté and adjust to Less. Add butter and let melt. Add the onion and apple and saute until very soft, about 10 minutes. Hit Cancel button. Add the cabbage. Add the red wine vinegar, red wine, beef broth, bay leaves, salt, cinnamon stick, ground cloves and brown sugar. Sprinkle flour over top of cabbage and gently stir, just until you don’t see any lumps. Select Manual and adjust time to 8 minutes (10 minutes if living at high altitude). Do a quick release 10 minutes after end of cooking cycle. Hit Cancel. Press Sauté and adjust to More. Bring to a boil and add cornstarch slurry. Stir and let boil for about 5 minutes until thickened. If using, stir in *optional red currant jam and taste for seasoning. Discard the bay leaves and cinnamon stick before serving.

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