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I'm half German and Michael is first generation so at Thanksgiving we like to pull out some old school German favorites, including this one for purple cabbage. This is a slightly modified recipe from the version Michael's mother makes. Her shortcut is to start with jarred red cabbage and then she adds the wine, apples and spices. The pickling spice I found in my grocery store was a mix of cloves, mustard seed, bay leaf, coriander seed, cinnamon pieces and red pepper flake among other spices. If you can't find pickling spice, I found this good recipe you can use to recreate it at home. The longer it simmers, the more tender and lovely it gets - so you can start this early on Thanksgiving day and just let it bubble away on a back burner until dinner time.
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German Purple Cabbage

November 14, 2010

30 min or less active, fall, gluten-free, side, spring, summer, vegan, winter

I'm half German and Michael is first generation so at Thanksgiving we like to pull out some old school German favorites, including this one for purple cabbage. This is a slightly modified recipe from the version Michael's mother makes. Her shortcut is to start with jarred red cabbage and then she adds the wine, apples and spices. The pickling spice I found in my grocery store was a mix of cloves, mustard seed, bay leaf, coriander seed, cinnamon pieces and red pepper flake among other spices. If you can't find pickling spice, I found this good recipe you can use to recreate it at home. The longer it simmers, the more tender and lovely it gets - so you can start this early on Thanksgiving day and just let it bubble away on a back burner until dinner time.

Information

Servings: 6
Time: 15 minutes active; about 2 1/2 hours total
Price: About $6.05 total; $1.00 per serving
Nutrition (per serving):
Calories: 163.3
Protein: 2.3g
Fat: 0.17g
Saturated fat: 0.17g
Carbohydrates: 33.7g
Fiber: 4.8g
Sodium: 434.3mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 1 Tbsp canola oil
  • 1 large onion, chopped
  • 2 granny smith apples, chopped
  • 2 lb head of red cabbage, shredded
  • 2/3 cup red wine vinegar
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 bay leaf
  • 1/4 cup pickling spice, wrapped and tied up tightly in cheesecloth (you've now made a 'spice bag')
  • 5 cups water
  • 3 Tbsp dry red wine
  • 3 Tbsp red/black currant jelly

Preparation

  1. In a soup pot, heat oil over medium heat. Add apples and onions and saute about 5 minutes, until softened.
  2. Meanwhile in a large bowl, toss cabbage with vinegar, sugar and salt. Add to the pot with bay leaf, spice bag and water. Bring to a boil and then reduce heat to medium-low and simmer 90 minutes to 2 hours until most of the liquid has evaporated.
  3. Remove bay leaf and spice bag, and add wine and jelly. Mix well and serve hot.

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