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Your Allergy Chefs German Red Cabbage - Your Allergy Chefs Allergen Free Red Cabbage Recipes|Oktober Fest Allergen Free Recipes
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German Red Cabbage with brats

German Red Cabbage

Yield 6-8 Servings

Free of: gluten and top 8 allergens.

A must-have with any German dish!

 

Ingredients

1 medium red cabbage, about 2 pounds (10 cups shredded)

2 tbsp vegetable oil

1 cup diced yellow or white onions

1/8 tsp plus 1/2 tsp salt, divided

1 1/2 cups diced granny smith apple (1 large apple)

1 1/2 cups low-sodium vegetable broth

4 tbsp light brown sugar, divided (2 tbsp + 2 tbsp)

1 1/2 tsp fennel seeds, toasted

1/2 tsp dried thyme

1/4 cup apple cider vinegar

3/4 cup dark raisins

Instructions

  1. Rinse the cabbage and remove the tough outer leaves so only clean, compact leaves remain. Cut the very bottom of the stem off to flatten the bottom of the cabbage. Turn the cabbage so the stem is flat against the cutting board. Cut the cabbage in half from top to bottom. Cut the halves in half to yield quarters. Remove the stem and touch core from each wedge by cutting on a diagonal to remove the solid parts.
  2. Laying the cabbage quarter on a flat side, use a knife or mandolin to cut into 1/4-inch shreds. Place the shreds in a large bowl and cover with cold water. Drain and spin dry in a salad spinner. Set aside.
  3. Heat a large Dutch oven, such as Le Creuset, over medium heat. Add onions and 1/8 teaspoon salt. Cook for 8-10 minutes until softened and lightly caramelized, stirring occasionally.
  4. Add drained cabbage, apples, vegetable broth, 2 tablespoons brown sugar, fennel, thyme, and 1/2 teaspoon salt. Cover and simmer until wilted, about 40 minutes, stirring often. The cabbage will shrink as it cooks.
  5. Add vinegar, remaining 2 tablespoons brown sugar, and raisins. Cover and continue to cook for another 20 minutes, or until desired texture is reached. Some like their braised cabbage very soft, and some like a bit more of a bite. Make sure to taste test after 50 minutes and then every 5 minutes or so.
  6. Make it a meal with your favorite brats or sausage!

Notes

  • Using thick bacon is optional. Dice and cook 4 ounces of bacon until it has rendered most of its fat. Add onions and cook until golden. We prefer sweet onions, but red onions will work just as well.

Courses Veggies & Sides

Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/german-red-cabbage/