Blaukraut (German Red Cabbage)


1 medium head red cabbage, shredded

1 tablespoon olive oil

1/3 cup red wine

1/2 medium onion, finely chopped

1 apple, peeled, cored and finely chopped

2 vegetable bouillon cubes

4 tablespoons apple cider vinegar

1 teaspoon sugar

1 cup water

Kosher Salt and Pepper


Heat olive oil in a large pot over medium heat. Add the onions and saute until translucent. Add the 1/3 cup of red wine. Add 1/2 of the shredded cabbage, 1/2 of the apple, 1 bouillon cube, 2 tablespoons vinegar, 1/2 teaspoon of sugar, 1/2 cup of water, season with 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Repeat the layer adding the other half of the ingredients in the same fashion.

Give a quick stir, cover and simmer for about 20 - 30 minutes or until the cabbage is soft. At this point stir, taste for seasonings and adjust if a little more salt and pepper is needed.

From the kitchen of: Susi's Kochen und Backen Adventures (