Even though I find myself in Germany days before the most American of holidays, we’re still planning to cook a Thanksgiving meal this week. And thankfully my sister just happens to be in town, along with some of her best friends from New York, so we have some great company to celebrate with! Although I’m going to try and find a turkey to roast for TH, I’m also planning on including a few German recipes in the menu.
One dish that I’ve made for some of our best Thanksgiving meals is German red cabbage. It’s something that I’ve been eating, either out in German restaurants alongside a nice plate of bratwurst and potatoes, or this home version, since I was a child. A good dose of tangy apple cider vinegar mixes with brown sugar to create a tart, slightly sweet flavor, helping to cut through rich meat preparations (making it an excellent addition to the Thanksgiving table). And it’s simply made, just chop up onion, apple, and cabbage and let the dish cook while focusing on the more intricate elements of the meal.
German Red Cabbage
Servings: 4 quarts
2 tablespoons bacon fat
1 medium onion, skin removed and thinly sliced
2 medium red apples, cores removed and thinly sliced
1 medium head red cabbage
¼ cup brown sugar
¼ cup apple cider vinegar
¼ cup water
1¼ teaspoons salt
In a medium-sized, heavy-bottom pot, heat the bacon fat over medium heat. Add the onion and apple and cook 5 minutes until it just starts to sweat. Add the red cabbage, cover with sugar, vinegar, water, and salt, and cover. Reduce heat to low and cook for 45 minutes, stirring occasionally, until cabbage is soft.