Serves 4 to 6
This classic German harvest time side dish is excellent with pork, roast duck or goose. With Sausages it is supurb.
About 2 tablespoons olive oil (traditionally lard was used)
1 large yellow onion, cut into thin rings
1 small head of red cabbage
1/2 cup cider vinegar or hard cider
1/2 cup brown sugar
1 teaspoon fennel seeds
1/2 teaspoon caraway seeds
2 to 3 tart apples
1/4 cup red currant jelly
A bit of red wine
Salt and fresh, coarse ground black pepper to taste
Remove the outer leaves of the cabbage before shredding. In a large heavy saucepan, heat the oil, (or lard) and caramelize the onions to a deep golden brown. Add the shredded cabbage and continue to sauté, stirring about gently, until all is well coated with the oil. Add the vinegar, brown sugar and seeds, cover with a tight fitting lid and over a medium-low heat, continue to cook until the cabbage is tender. Add the apples and jelly and if it needs more liquid, add a bit of red wine, and continue to cook until the apples are tender. Season to taste with salt and pepper and serve hot as a delicious accompaniment to pork, duck or goose.