Showing posts with label German red cabbage. Show all posts
Showing posts with label German red cabbage. Show all posts

Sunday, November 26, 2017

German Cuisine with a Dash of Canada from Victoria Hamilton!

Rotkohl… rot-what, you say? Rotkohl… all it means is red cabbage, but it’s the name of this delicious and pretty sidedish. As you may know, Jaymie Leighton (from my Vintage Kitchen Mysteries; Book #6, Leave it to Cleaver came out June 2017)  is now Jaymie Leighton Müller, having married the wonderful Jakob Müller. His family is German, (I have a German-born brother-in-law!) and so I’m sharing a hearty German recipe that freezes well; good thing, because… you will have extra!
1 medium to large head red cabbage, shredded. (You will get purple fingers unless you use gloves!!)
2 – 3 Tbsp butter or oil
1 large onion, diced
3 apples, cored, peeled and shredded or diced.
½ cup red wine (Optional – I didn’t use it and the recipe was just fine without it!)
3 Tbsp cider vinegar (I use apple cider vinegar!)
1 Tsp salt
1 - 2 – Tbsp Maple Syrup, less or more depending on your taste; I’d start with less. (There’s the Canada part! You can use a smaller amount of sugar ½ to 1 tblsp) but maple syrup is better…mmmm!)
½ Tsp ground nutmeg
Pinch of ground cloves (Optional! Only for those who like the spiciness cloves bring.)
¼ Tsp fresh ground pepper
2 Tbsp lemon juice
Cornstarch (Optional!)
Water… variable amount.

In a large pot heat the oil or butter, or combination. Sauté the onion.

Add the red cabbage and apples. Continue to sauté for several minutes.

Add 1 cup water, (this is when you add the red wine, if you’re using it) cider vinegar, maple syrup, salt, nutmeg and pepper. Stir in. *By the way… interesting note… apparently you always add some acid to red cabbage (vinegar, lemon juice, etc) because otherwise it turns a weird bluish color… who knew?

Bring to a simmer and cover. Simmer about 30 – 60 minutes or until cabbage is tender. Check occasionally to be sure it has not dried out; if it seems to be in danger of doing so, just add a bit more water! Mine took longer than this to reach a point where the hard ribs of the cabbage were tender.

Taste and season with more salt, cloves, pepper, syrup and vinegar as needed.

If you want a thicker sauce, mix about 2 tbsp of cornstarch with cold water and slowly stir in just enough to thicken red cabbage liquid.

Note: Traditionally Rotkohl is cooked down until it is very mushy, but you can adjust this for your preference. I like it somewhat textured, but very tender. I’ve made this dish twice. The first time was with a smaller, lighter weight red cabbage, and it cooked faster, but this time the ribs of the cabbage leaves were thicker and it took a lot more time. So… give it time. This beautiful dish freezes well for a quick vegetable another night. Just let it cool, put whatever you’re not using in a freezer bag, seal, flatten (so it will thaw quickly) and freeze.

Note #2: some of the traditional recipes I saw asked for juniper berries, but short of scouring the neighborhood for a juniper bush, (Perhaps while humming Jennifer Juniper – it’s a Donovan song… aaaand I’m showing my age.) I didn’t know where to find them. I’ve since learned you can buy them (online, if necessary) but most of the recipes don’t take them, so… I’ll pass.

Serve with: This is a great side dish that pairs well with sausage. I’ll be having mine with locally made maple garlic sausage! And it’s sooo pretty! If you like, you can sauté some bacon and heat up your leftover rotkohl in the frying pan! Bon Apetit, my friends, or, as they say in Germany, Guten Appetit, meine Freunde!

And now that you’re full… would you like a giveaway??
Comment here and you will be entered for a chance to win this cute mug (Have a Cozy Christmas!) a skull teaspoon (VERRRRY cool!) as well as a copy of Leave it to Cleaver with a Christmassy bookmark! Open to US and Canadian addresses. Comment before Midnight, November 30th!

And… don’t miss Jaymie and her gang next spring for No Grater Danger, out spring of 2018!
Check out my Website: Victoria Hamilton Mysteries or find me on Facebook: Author Victoria Hamilton


Thursday, October 20, 2016

Sweet and Sour Red Cabbage #recipe @LucyBurdette


Every once in a while I get an unexplained craving--this time I had to have sweet and sour red cabbage! So here you go, now you can have it too. And I didn't think of it at the time, but I love the idea of fried potato pancakes to go along with the cabbage.

Don't you love it when you make your own mouth water, just thinking about food? This time I'll blame it on my German ancestors!

  • 1 onion, sliced
  • 1 apple, peeled, cored, chopped
  • 4 cups thinly sliced red cabbage (about 3/4 pound)
  • 1/4 cup apple cider vinegar
  • 1-2 Tbsp sugar
  • 1/4 teaspoon celery seed

Saute the onion and apple until soft and golden. Add the rest of the ingredients and continue cooking until cabbage is soft and glazed.

Serve with maybe a platter of fried potato pancakes with a dollop of sour cream, alongside roast chicken, roast pork, roast salmon?

The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

You can follow Lucy on Facebook,
and Instagram!

Thursday, November 22, 2012

Happy Thanksgiving from Mystery Lovers' Kitchen

LUCY BURDETTE: Happy Thanksgiving to all our readers at Mystery Lovers Kitchen! We're grateful for all of you mystery and food-loving fans! And we hope you're settling down with your favorite people, ready to tuck into your favorite Thanksgiving food.

At my house, we'll have the standard turkey, gravy, and mashed potatoes, with my side of the family represented by mashed turnips and brussel sprouts from my hub's. If it was left up to me, I could skip the stuffing and save the calories for chocolate cream pie:). But other folks can't do without so I'll be making cornbread/sausage stuffing too. What's happening in your kitchens?

SHEILA CONNOLLY: My family traditions were incredibly trite--turkey, stuffing (Pepperidge Farm, from the bag), mashed potatoes, gravy (at least that was homemade!), and something green that I've blotted out (peas? frozen, of course).  And Ocean Spray cranberry sauce, straight from the can (which I actually like). But I will say that after I got married my husband became the Pumpkin Pie King--from scratch!

PEG COCHRAN: We always had the Ocean Spray from the can, too!  The jellied kind so it slid out intact onto this little crystal dish that I don't think my mother ever used for anything else.  My grandmother cooked and brought the turkey, which as my cousin pointed out, had been in the oven so long all you had to do was tap it, and it fell to pieces.  My mother did make really yummy candied sweet potatoes though! 

And every year, my grandmother would admonish my mother to "save the potato water" because she used it to thicken the gravy.  And as we sat down to eat she would say, "God sends the food, the devil sends the cook."

KRISTA DAVIS: We had a fairly traditional roast turkey dinner with stuffing, mashed potatoes, and cranberry sauce (still one of my favorites), although we always had German red cabbage with chestnuts as a side dish. Dessert fluctuated between pecan pie and pumpkin pie and was sometimes a combination of the two, but there was never a shortage of the sweetened whipped cream that belonged on top! (The photo is Lucy's pies from last year--pumpkin/maple and chocolate cream.)

LUCY: Oh, I love red cabbage Krista--you'll have to post that recipe for us!

AVERY AAMES, A.K.A. DARYL WOOD GERBER: We always had the traditional roast turkey with stuffing dinner, too. Homemade cranberry sauce - so easy! (Though my husband still likes it out of a can.) I have to laugh, my stepson's son (I'm not a "grandmother" yet; I sleep with the grandfather. LOL)...anyway little Desmond discovered fresh cranberry sauce last year, at the age of 1 1/2, and he almost ate the entire bowlful! He adored it!!  Often we started with a yummy soup. So comforting during colder months. We also had traditional green beans smothered with cream of mushroom soup and onions rings. Now that I can't have that casserole (thanks to the gluten in it), I've switched to fresh green beans for my family...but I think this year I'm going to try a homemade version because I can still taste those yummy beans. Yams...never my thing but others adored them with the marshmallows. Pumpkin pie. I can eat pumpkin by for breakfast, lunch, and dinner. And a good sauvignon blanc. (Okay, I didn't get that as a girl, but now...)

ANNIE KNOX, A.K.A. WENDY LYN WATSON:  To the extent my family has rituals, they revolved around the Thanksgiving table.  First, we always, always, always had dinner at 2:00 PM.  Always.

We invariably started the meal with green salad (which is actually a green gelatin-based concoction, with cream cheese, whipped topping, and pineapple tidbits).  We had to have a crystal dish with sweet gherkins and black olives (which all the kids ate off their fingers).  Brown-n-serve rolls (no fancy artisanal bread, thank you very much).   Green beans laced with bacon.  Turkey and stuffing (two kinds:  in the bird stuffing and out of the bird stuffing ... which was made with canned oysters).  My Gram's amazing gravy.  Pumpkin pie with whipped cream from a can. 
    And then there was the passing rule:  always pass the dishes clockwise.

Now that Mr. Wendy and I are vegetarian, we've had to put aside most of these rituals.  All of them, really, except for the black olives.  Black olives rule.

CLEO COYLE: Almost every Thanksgiving morning, when I was a little girl, I was woken by the muffled clanging of pots and pans and the savory smells of cooking coming from my family's kitchen. I would open my eyes to the first light of dawn and wander through the house in my pajamas, still yawning, eyes half-open, to find my mother and Aunt Mary already hard at work in the kitchen, getting the huge turkey ready for roasting. My mother would be at the stove, frying up the turkey innards in butter and olive oil, my aunt would be sitting at the kitchen table, slicing up Italian chestnuts. My favorite dish was their stuffing, too. In fact, I didn't even have to wait for dinner. Thanksgiving breakfast was always a bowl of that freshly made chestnut stuffing. It is one of the best foodie memories of my life and remains a tradition to this day. So here’s to old memories—and new ones. This and every year...May you all eat with Thanksgiving joy! ~ Cleo


~ Mystery Lovers' Kitchen

Saturday, September 18, 2010

It's Oktoberfest!

Oktoberfest opens today! For the next sixteen days, Munich will host the biggest fair in the world. One of my friends asked me why I enjoy a festival where everyone drinks beer to excess.

Oktoberfest is so much more than that. I remember going with my grandfather, who took me on fun rides. There are all sorts of foods for sale, including chocolate hearts wrapped in shiny paper and a ribbon so people can wear them around their necks.

Sure, beer plays a big role, but so does food in general. Roast pig, bratwurst, pretzels, and, of course, red cabbage.

Red cabbage is a big German favorite. I received an email recently, touting recipes for Oktoberfest. But when I checked them out -- oh my! Red cabbage cooked with spices in chicken broth? No, no, no!

Now, I am the first to admit that red cabbage could be perfectly good cooked that way. And, I concede that when it comes to recipes that have been around for a long time, there are regional variations of recipes that invariably lead to the that's-not-how-my-mother-made-it complaint. But that recipe just wasn't real German Rotkraut! You'll note that I've tucked in an image of Niman Ranch Bratwurst. I'm not Natasha, so I don't make my own sausages. If you're looking for a great bratwurst, Niman's Ranch is terrific. It's worth finding where you live. It costs a little bit more than grocery store brands, but the difference is incredible.

So back to red cabbage. It's ridiculously easy to make. But we do break one major rule here (Dave is going to have some trouble believing this). They say not to cook with any wine that you wouldn't drink. Well, Manischewitz Blackberry (not Concord Grape!) Wine doesn't taste bad, but it's not the wine I would choose to go with my dinner. Yet, it brings terrific flavor to a lot of foods, like stewed venison and -- you guessed it -- red cabbage. This is the secret ingredient that gives it that special taste.

Traditional German Red Cabbage

2 tablespoons olive oil (not with strong olive taste)
1 onion
1 red cabbage, outer leaves discarded
2 apples, peeled and quartered, seeds removed
2 cups Manischewitz Blackberry Wine
2-3 tablespoons apple cider vinegar
dash of salt

Slice the onion, cabbage, and apples. This can be done by hand or with a slicing blade in a food processor.

In a large pot, heat the olive oil over medium heat and add the onions. Saute until translucent. Add the cabbage, apples, and red wine. Add two tablespoons of vinegar. Put a lid on the pot and simmer, stirring occasionally. When the cabbage begins to soften, add a dash of salt, and taste to see if it needs more vinegar. Cook about one hour, or until it reaches the desired degree of softness.

They're not in season yet, but in the winter, adding roasted chestnuts to the red cabbage makes it even better!


Thanks to WikiCommons and Softeis, senator86, Bernhard J. Scheuvens, andHullbr3ach for sharing their photos of Oktoberfest!