Thanksgiving Recipe
Margaret over at The Open Window suggested that we all share a family recipe for Thanksgiving on our blogs. Well, as some of you know, I don't cook. I thought it was safe to assume that you wouldn't want a recipe for toast, so I asked Jeff for some help. Lucky for me, he's great in the kitchen!
This recipe came across the Atlantic with Jeff's mother, Ina, when she moved here from Germany. I admit that I was skeptical at first, but I soon grew to love this dish. It is a wonderful sweet/sour side to any meat, and goes especially well with Thanksgiving turkey. Enjoy!
Rotkohl (red cabbage)
2 strips bacon
1 small onion
1 small apple (optional)
1 head red cabbage
1/3 cup white vinegar
1/2 cup red plum jelly (or red currant jelly)
1 Tbsp sugar
1/2 tsp ground clove
Trim, core and thinly slice 1 head red cabbage and one apple (peeled). Set aside. Dice bacon into 1/4 inch squares and cook in a medium heavy-bottomed pot at medium-high temp. Cook until just crisp. Thinly slice onion and add to bacon. Add cabbage and apple to the pot and cook, stirring often, until softened (about 5 minutes). Add 1/3 cup white vinegar, cover pot, reduce heat to medium-low and cook, stirring occasionally, for 15 minutes. Add 1/2 cup plum or red currant jelly, 1 Tbsp sugar, and 1/2 tsp ground clove, season to taste with salt and stir well. Cover pot and continue to cook, stirring occasionally until cabbage is soft and translucent, 1 - 1.5 hours more. Serves 6-8.
Photo courtesy of Recipes By Cindy
This recipe came across the Atlantic with Jeff's mother, Ina, when she moved here from Germany. I admit that I was skeptical at first, but I soon grew to love this dish. It is a wonderful sweet/sour side to any meat, and goes especially well with Thanksgiving turkey. Enjoy!
Rotkohl (red cabbage)2 strips bacon
1 small onion
1 small apple (optional)
1 head red cabbage
1/3 cup white vinegar
1/2 cup red plum jelly (or red currant jelly)
1 Tbsp sugar
1/2 tsp ground clove
Trim, core and thinly slice 1 head red cabbage and one apple (peeled). Set aside. Dice bacon into 1/4 inch squares and cook in a medium heavy-bottomed pot at medium-high temp. Cook until just crisp. Thinly slice onion and add to bacon. Add cabbage and apple to the pot and cook, stirring often, until softened (about 5 minutes). Add 1/3 cup white vinegar, cover pot, reduce heat to medium-low and cook, stirring occasionally, for 15 minutes. Add 1/2 cup plum or red currant jelly, 1 Tbsp sugar, and 1/2 tsp ground clove, season to taste with salt and stir well. Cover pot and continue to cook, stirring occasionally until cabbage is soft and translucent, 1 - 1.5 hours more. Serves 6-8.
Photo courtesy of Recipes By Cindy
That looks really good! I am going to have to try it.
OK. Not so sure about this, but I'll take your word for it. I do like cabbage, so I'll give this a try someday.
I'm posting a link to it on my site.
MMMM love red cabbage, thinking about the sour taste is making my mouth water!
Yay! I am so glad to hear that I am not the only one that doesn't cook. M is great in the kitchen too. He always cooks if we have guests over, otherwise it is precooked everything.