Recipe courtesy of Hans Rockenwagner

Blaukraut (Braised Red Cabbage)

  • Level: Easy
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2 pounds red cabbage

1 1/2 tablespoons salt

1/2 cup red wine vinegar

1 onion, medium dice

1 tablespoon butter

1 medium apple, peeled and diced

3/4-ounce sugar

3/4 cup red wine

1/2 cup chicken stock

2 1/2-ounces lingonberry jam or cranberry sauce

1/2 cinnamon stick

1 to 2 cloves

1 bay leaf

Salt and freshly ground pepper


  1. Remove the 2 outer leaves of the cabbage. Cut the cabbage in half. Core it and cut into thin julienne. Put cabbage in bowl. Sprinkle with salt and red wine vinegar. Toss and let stand for 2 hours. Saute diced onions in butter. Add the apple and sugar. Saute lightly. Add strained cabbage to saute mix. Reserve the liquid. Stir for several minutes. Then add strained liquid, red wine, chicken stock, jam, cinnamon, cloves, bay leaf and cook for approximately 40 minutes in a covered heavy bottomed pan Remove cinnamon stick, cloves and bay leaf. Season with salt and pepper.
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