German Night – Red Cabbage
I have seen many recipes for German red cabbage, and most are absolutely in my wheelhouse and are recipes I would serve any day of the week. This is because they are crunchy, sweet, vinegary and amazing! These are ingredients that are easily found or are in your house already.
Most of the authentic recipes that I have found for red cabbage involve apple, which makes perfect sense. Sweet and salty and sour….who could argue with these flavors? In this recipe, I have substituted butternut squash for the apple.
As I have learned, red cabbage is served in many eastern Eurpoean countries with pork loin, pork chops, pork knuckle, saurbraten and other beef recipes. In my mind, I can serve it with anything, but if I serve pork of any sort, I always have a sweet element. Usually, I go with apple sauce, or sauteed or grilled pears or peaches. For this meal, the Red Cabbage is sweet enough to make the grade! Stick with me, this one is good…
Ingredients
10 Ounce Red Cabbage, thinly shredded
1/2 small red onion, sliced thin
1/2 small yellow onion, sliced thin
5 juniper berries
1/4 cup apple cider vinegar
1/4 cup white sugar
2 Garlic cloves minced
Optional – depending on your sweet tooth – 2 Tbsp. sweet jam of your choice
2 Tbsp. Butter
1/2 lb. butternut squash cut into 1/2 inch squares
Instruction
SO SIMPLE!
Add butter into pan. When bubbling, add squash. After 3-4 mins when squash is beginning to soften, add onion, juniper, sugar, vinegar and garlic. Keep over middle heat, at a slow bubble.
Add in the cabbage and sautee until cabbage is softened, but still crisp! Enjoy hot, room temperature, or cold. This recipe will taste just as good, if not better, the next day!
This recipe goes amazing well with my recipe for Pork Schnitzel! Pork with a sweet side is always a winner!
