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+ Receta
Blaukraut (German Red Cabbage)
by
Russ Crandall
Calificación: 4.0
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%20in%20the%20South,%20Rotkraut%20(%E2%80%9Cred%20cabbage%E2%80%9D)%20in%20Central%20Germany,%20and%20Rotkohl%20(also%20%E2%80%9Cred%20cabbage%E2%80%9D%20%E2%80%93%20kohl%20is%20a%20Northern%20word%20for%20kraut).%3C/p%3E%3Cp%3EIt%E2%80%99s%20believed%20that%20the%20different%20names%20stemmed%20from%20the%20fact%20that%20the%20cabbage%20can%20take%20on%20different%20colors%20depending%20on%20the%20acidity%20of%20the%20soil%20it%20was%20grown%20in%20and%20its%20method%20of%20preparation.%20Some%20contend%20that%20the%20variation%20comes%20from%20the%20fact%20that%20there%20wasn%E2%80%99t%20a%20German%20word%20for%20the%20color%20purple%20until%20after%20the%20cabbage%20had%20been%20introduced.%20Since%20red%20cabbage%20has%20a%20tendency%20to%20turn%20a%20blueish%20color%20when%20cooked,%20adding%20acid%20(in%20this%20case,%20apple%20cider%20vinegar)%20helps%20retain%20its%20redness.%3C/p%3E%3Cp%3EServes%20four%3C/p%3E%3Cp%3EShredding%20a%20whole%20head%20of%20cabbage%20may%20seem%20daunting%20at%20first,%20but%20it%E2%80%99s%20easy:%20place%20the%20cabbage%20core-side-down%20and%20slice%20it%20in%20thin%20strips%20along%20one%20side.%20Once%20you%20reach%20the%20core,%20cut%20it%20out,%20then%20continue%20to%20slice%20the%20cabbage%20until%20finished.%3C/p%3E%3Cp%3EIn%20a%20pot,%20warm%20the%20butter%20or%20oil%20on%20medium%20heat%20for%20a%20minute,%20then%20add%20the%20garlic.%20Saut%C3%A9%20until%20aromatic,%20about%2030%20seconds,%20then%20add%20the%20diced%20onion.%20Saut%C3%A9%20the%20onion%20until%20softened,%20about%205%20minutes,%20then%20add%20the%20apple%20and%20saut%C3%A9%20for%20another%20minute.%3C/p%3E%3Cp%3EAdd%20the%20shredded%20cabbage,%20cloves,%20apple%20cider%20vinegar,%20and%20water.%20Cover,%20reduce%20heat%20to%20low,%20and%20simmer%20until%20the%20cabbage%20is%20soft,%20about%2030-40%20minutes.%20If%20your%20pot%20isn%E2%80%99t%20big%20enough%20to%20hold%20all%20of%20the%20cabbage%20at%20once,%20fill%20it%20up%20as%20much%20as%20possible%20then%20cover%20and%20simmer;%20after%205%20minutes,%20the%20cabbage%20will%20have%20cooked%20down%20and%20you%20can%20add%20more.%3C/p%3E%3Cp%3EAbout%20halfway%20through%20cooking,%20toss%20the%20cabbage%20with%20some%20tongs%20to%20evenly%20distribute%20everything.%3C/p%3E%3Cp%3EOnce%20the%20cabbage%20is%20soft,%20add%20salt%20and%20pepper%20to%20taste.%20It%20can%20be%20served%20immediately,%20but%20for%20best%20results,%20put%20it%20in%20the%20fridge%20overnight%20and%20serve%20it%20warm%20the%20next%20day.%3C/p%3E%3Cp%3EThis%20dish%20goes%20well%20with%20potatoes%20and%20pork,%20as%20you%E2%80%99ll%20see%20in%20next%20week%E2%80%99s%20recipe.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ETags:%20cabbage,%20cooking,%20dinner,%20food,%20german,%20germany,%20gluten%20free,%20paleo,%20primal,%20recipe%3C/p%3E){kind=link}