Recipe of Pickled Red Cabbage Recipe Mexican

Uli's Apple Red Cabbage

We would eat it almost every day, along with different types of food.

Recipe Summary Uli's Apple Red Cabbage

My grandmother was a master housewife. She taught home economics and she could cook. When she cooked this apple red cabbage my brother and I would eat it hot or cold, with or without potatoes!

Ingredients | Pickled Red Cabbage Recipe Mexican

4 tablespoons butter

½ cup thick-cut bacon, diced

½ cup diced onion

2 cups chicken broth

½ cup red wine, or to taste

1 large apple, peeled and sliced

2 tablespoons apple cider vinegar, or to taste

2 teaspoons white sugar, or to taste

4 whole cloves

3 bay leaves

¼ teaspoon ground nutmeg, or to taste

1 pinch ground cinnamon, or to taste

salt and ground pepper to taste

2 ¼ pounds shredded red cabbage

Directions

Melt butter in a stockpot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes.

Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt, and black pepper. Stir in red cabbage; cover, reduce heat to low, and simmer until cabbage is soft and cooked through, 30 to 45 minutes.

Some foods taste better the second day, once the flavors are more settled. You can cook this cabbage over two days. The day before you want to serve the cabbage, prepare it according to the recipe, cool it to room temperature, then refrigerate overnight. The next day, reheat the cabbage over medium heat and thicken the liquid with 1 to 2 tablespoons of corn- or potato starch. Serve hot!

Info | Pickled Red Cabbage Recipe Mexican

prep: 15 mins cook: 45 mins total: 1 hr Servings: 8 Yield: 8 servings

TAG : Uli's Apple Red Cabbage

Side Dish, Vegetables,

Images of Pickled Red Cabbage Recipe Mexican

Pickled Red Cabbage Recipe Mexican / Pickled red cabbage is wonderful because of the magical way it turns a vivid red when it comes into contact with the vinegar.