Friday, January 25, 2013
Sweet & Sour Red Cabbage with Grilled Bratwurst
4 tbsp bacon drippings or butter
4 small onion, very thinly sliced
1/4 cup red wine vinegar
1/4 cup red wine
1/4 cup beef stock
1/4 cup sugar
1/8 tsp ground cloves
2 teaspoons salt
1 teaspoon black pepper
1 bay leaf
1 large head red cabbage, cored and sliced
1 large Granny Smith apple, peeled and diced
2 tbsp red currant jelly
4-6 German bratwurst, grilled
In a large pot melt the butter or bacon drippings. Saute the onion and apples until golden brown.
Add vinegar, beef stock, red wine, red currant jelly, cloves, sugar, salt, pepper, and bay leaf. Bring to a simmer.
Add the cabbage and toss to combine. Cover and bring to a simmer and cook for about one hour over low heat, stirring occasionally.
Remove lid and allow to cook for another 10-15 minutes to to allow liquid to evaporate. Serve with grilled bratwurst or chicken schnitzel.