Red Cabbage Austrian Style

Years ago when I lived in Vienna, Austria, I loved this side dish. It is full of great flavors and has a sour and sweet taste. It can be paired with game, duck, lamb, or fresh pork sausages.

This is the recipe of the Plachutta Wagner cookbook, which is a reference cookbook in Austria, and in Vienna in particular.

You can make a batch of this cabbage and it will keep in the refrigerator for about a week. Alternatively, you can freeze part of it for another meal.

red-cabbage-rotkraut


Serves 8 – Prep. time 20 mn.

2.5 lb. (1.2 kg) red cabbage
10 to 16 f. oz. (300-450 ml) red wine
6 tbsp butter or duck fat
5.5 oz (160g) onion, chopped
3 tbsp brown sugar
juice of 2 oranges
juice of 2 lemons
1 cinnamon stick (optional)
10 oz. (300g) apple, diced
sea salt

Cut the cabbage thinly.

Place cabbage in a large bowl and drizzle with orange and lemon juice. Add some sea salt. Let stand at room temperature for a few hours (about 3-4 hours).

In a very large pan, fry the onion on low heat in duck fat or butter, for about 3 minutes. I like to use duck fat because I get it from an organic farm and it gives a nice taste.

Add sugar and fry for another minute, then add the red wine. Cook on low heat for 2 more minutes.

Add the cabbage with the marinade, the cinnamon stick, and stir well.

Cover and cook on low heat for 1h30 to 2 hours. Check a few times while cooking and add some water if necessary.

About 15 minutes towards the end, add the apple.

Serve hot.


 

 
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