I cooked this cabbage much longer than the 45 minutes it calls for. I was making the dish with the Rheinischer Sauerbraten and the German Hot Potato Salad, so I had a lot of things on the stove at one time.
I put this pot on the back burner and simmered it for at least an hour and a half. It held up beautifully. I don’t think this is something that you can overcook!
The apples give a nice bit of sweetness to go with the tart cabbage.
The vinegar, while a small amount, really permeates the dish. There is a lot of vinegar flavor.
I did add the caraway seeds, but really couldn’t taste them. I don’t see that they added a lot.
This recipe was great and went very well with my German themed dinner!
RED CABBAGE WITH APPLES
1 Red Cabbage
3 Tablespoons Butter
1 Small Onion, Chopped
½ Teaspoon Salt
2 Tart Apples, Quartered and Cored
1 Tablespoon Sugar
1/3 Cup Vinegar
½ Teaspoon Caraway Seed
Trim and cut cabbage into quarters. Slice coarsely. Melt butter in saucepan, add onion and simmer for 2 to 3 minutes. Add cabbage, apples, salt and cover with boiling water. Cover pan and simmer for 45 minutes. Uncover and add sugar and stir. Add vinegar, stir well, continue heating until vinegar is well distributed. Stir in caraway seeds, serve hot.
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