Cooking red cabbage reminds me of my grandmother’s dinner table with a vague recollection people, family probably, eating bone in pork chops.
The warm savory cabbage comes through my family of origin as a German food – probably inspired by the peasants for whom simple meals of winter crops that would last through extended cold snaps was the norm.
Not that those who lived on the east side of Detroit like my grandparents were peasants per se, but they lived through an age where every penny counted and food was at times rationed. A tiny head of red cabbage, flavored with what have been seasoned with pantry staples, would have stretch a long way.
This simple dish with it’s full flavor is very satisfying and is delicious served warm or cold.
The recipe I use is written on crumbling piece of newspaper from The Detroit News, dated Wednesday, June 1, 1977 page 4 of section G. The headline reads Delights are many in German cooking. Tish Myers (the News Food Editor of that day) writes, ‘Red cabbage and boiled potatoes are go-togethers for any meal,’ and ‘these traditional German favorites … are easy to prepare and require little watching.’
prior to cooking
Red Cabbage
Serves 6
1 head red cabbage, shredded
1 C water
1 C dry red wine
1/3 C wine vinegar
1/3 C brown sugar, firmly packed
1 apple, cored and chopped fine
1 tsp salt
1/2 tsp pepper
1/8 tsp ground cloves (I use 1/4 since we enjoy the pungent flavor or cloves)
Place cabbage and remaining ingredients in large, heavy kettle. Stir well to combine. Cover and place in 325 degree oven. Bake 2 hours or until tender and most of the liquid has cooked away. Stir occasionally.
The finished dish
~Enjoy!
