There’s one thing I know for sure. This recipe is served all over Germany and other eastern European countries. You almost don’t have to look at a menu before ordering it (unless, of course, you’re eating at a Chinese restaurant in Germany). Red cabbage is super simple to make -the hardest part is cutting the cabbage. And that’s not very hard. Unless you don’t have a knife.
1 head red cabbage, cored and sliced thinly (about 3 lbs)
1 small onion, thinly sliced
1 cup water
1/2 cup vinegar
1/4 cup sugar
1 bay leaf
Today is the day you get to take out your anxiety on a small purple cabbage. It’s loads of fun.
First, core and slice it.
Next, add it to a large pot with sliced onions, sugar, vinegar, and a bay leaf.
A little water, salt and pepper balance things out.
Simmer for 1 1/2 hours or until the cabbage is as tender as you’d like, tossing occasionally. I found tongs the best way to “stir” the cabbage.
Now, I have to warn you. That’s what friends do.
I ate half of this recipe for lunch one day. My bladder will never be the same.
Let’s just say … there’s a lot of liquid in cabbage.
Sorry for sharing that, but I thought you should know.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.