Suss-Saures Rotkraut (Sweet and Sour Red Cabbage) is a traditional German recipe for a classic accompaniment of red cabbage cooked with apples and red onion in a red wine, vinegar and lemon juice sauce swetened with brown sugar. The full recipe is presented here and I hope you enjoy this classic German version of: Sweet and Sour Red Cabbage (Suss-Saures Rotkraut).
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Ingredients:
50g butter
2 cooking apples, peeled, cored and sliced
1/2 red onion, chopped
1 head red cabbage, cored and finely shredded (a chiffonade)
250ml red wine
4 whole cloves
60g brown sugar
2 bay leaves
60ml vinegar
50g butter
juice of 1/2 lemon
Method:
Melt the butter in a large (at least 4l) pan then add the apples and onions. Fry for about 6 minutes, or until only just coloured then add the cabbage, red wine, cloves, sugar and bay leaves. Bring to a simmer, cover and cook for 1 hour, or until the cabbage is completely tender then stir-in all the remaining ingredients.
Continue cooking until the butter has melted then turn into a warmed serving bowl and serve immediately.
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