Have you ever had a "hankering" for a particular kind of food? Recently, my husband I had a date night and decided to eat at our local German restaurant. It felt like I was stepping into an authentic small restaurant in the beautiful country of Germany. My mind immediately went back to 1988 when I ate at a number of restaurants in Germany and Switzerland on a high school German class trip. I ordered a glass of Riesling (because you either drink beer or Riesling when eating German food!) and a favorite dish of mine, Jagerschnitzel. This was served with spatzel (a german homemade noodle) and rotkohl, sweet and sour slow cooked red cabbage. Delicious!
So, a few weeks ago when I went grocery shopping I bought red cabbage to make rotkohl. We shared a weekly meal with my aunt and her family and combined our efforts to make a German dinner. My aunt made an amazing dish of maple glazed roasted potatoes, sausage and apples and a side dish of amish noodles. It paired perfectly with the rotkohl. I savored every bite!
What kind of food is found in your family line? Take pride in your roots. Invite others to sit around your table and experience what to you may be simply comfort food.
Below is the recipe for German Rotkohl:
Ingredients:
1 1/2 lbs. red cabbage, finely chopped (thinly slice, then chop)
1 large sweet onion, finely chopped
1 bay leaf
3 whole cloves
1 large apple, finely chopped
2 T. swiss cherry preserves
1/2 C. chicken stock
2 t. sugar
1 t. salt
2 T. red wine vinegar
1/4 c. butter
Melt butter in dutch oven over medium heat. Add and saute onions until lightly caramelized, about 7-10 minutes. Add finely chopped red cabbage and saute another 5 minutes. Finally, add the remaining ingredients. Bring to a boil, then reduce to a simmer (I added a bit more broth). Simmer about 2 hours. Add salt, vinegar and sugar to taste. (These 3 really are what give the dish a balanced sweet and sour flavor, so don't be afraid to add a bit more than the recipe states.)
So, a few weeks ago when I went grocery shopping I bought red cabbage to make rotkohl. We shared a weekly meal with my aunt and her family and combined our efforts to make a German dinner. My aunt made an amazing dish of maple glazed roasted potatoes, sausage and apples and a side dish of amish noodles. It paired perfectly with the rotkohl. I savored every bite!
What kind of food is found in your family line? Take pride in your roots. Invite others to sit around your table and experience what to you may be simply comfort food.
Below is the recipe for German Rotkohl:
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| German Rotkohl (German Red Cabbage) |
Ingredients:
1 1/2 lbs. red cabbage, finely chopped (thinly slice, then chop)
1 large sweet onion, finely chopped
1 bay leaf
3 whole cloves
1 large apple, finely chopped
2 T. swiss cherry preserves
1/2 C. chicken stock
2 t. sugar
1 t. salt
2 T. red wine vinegar
1/4 c. butter
Melt butter in dutch oven over medium heat. Add and saute onions until lightly caramelized, about 7-10 minutes. Add finely chopped red cabbage and saute another 5 minutes. Finally, add the remaining ingredients. Bring to a boil, then reduce to a simmer (I added a bit more broth). Simmer about 2 hours. Add salt, vinegar and sugar to taste. (These 3 really are what give the dish a balanced sweet and sour flavor, so don't be afraid to add a bit more than the recipe states.)
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