Schnitz Red Cabbage (Rothkohl)
Source of Recipe
Schnitzelbank Restaurant , Grand Rapids, Michigan
Recipe Introduction
Schnitz family member Bill Seeger shares his favorite recipe which remains a Schnitzelbank menu staple.
List of Ingredients
1 medium to large red cabbage
2 tsp. salt
2 tbsp. lard or vegetable oil
2 medium cooking apples, peeled and cored- cut into 1/8" wedges
1 bay leaf
2 tbsp. sugar
2/3 cup red wine vinegar
1/2 cup onion- chopped fine
1 small onion peeled
1 cup boiling water
4 -6 whole cloves
Recipe
Directions: wash the cabbage under cold water. Remove the outer leaves and cut the head lengthwise into quarters.
Remove the core and cut each quarter crosswise into fine strips. Put the cabbage in a bowl and add the sugar, salt,
vinegar - tossing to mix thourghly. Heeat the lard (or oil) in a large 4-6 qt sauce pan over medium heat. Add the
chopped onion and apples, stirring frequently until the apple slices are slightly browned. (about 5 minutes) Add the
cabbage, the bay leaf and the whole onion, pierced with the cloves. Stir the mixture well and then add the boiling water.
Bring the contents of the pan to a boil over high heat, stirring occasionally, then turn the heat down to a low simmer.
Cover and allow to simmer until the cabbage is tender- about 1.5 to 2 hours. Make sure that the cabbage remains moist.
When ready hardly any liquid should be left.. If mixture looks too dry add a tablespoon full of boiling water. Remove
the bay leaf and the whole onion. Add the red wine and stir. Serve in a heated bowl.
Bill notes that this goes very well with pot roasts such as sauerbraten. Serves 6 - 7
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