Rotkraut is a popular Bavarian dish. It’s a braised red cabbage in red wine sauce.
- 1 head red cabbage 1.4 oz butter or olive oil
- 1 tablespoon sugar
- 1 small onion
- 1 Granny Smith apple
- 2 tablespoons of red wine vinegar
- salt to taste 1 cup red wine
- 2 cloves
- 2 bay leaves
Wash the red cabbage, remove trunk and cut into fine strips. Brown the sugar in the butter until light brown in color. Add the finely chopped onion and in small cubes cut peeled apples. Sauté for a few minutes. Add remaining ingredients and steam covered on medium heat until cabbage is tender for about 45 – 60 minutes.