Baked Sweet-Sour Red Cabbage – German Recipe
Baked Sweet-Sour Red Cabbage is one of my favorite side dishes to prepare to utilize the oven while cooking a roast, or roasting a whole chicken since it takes 1.5 hours of baking to complete this recipe.
Simple to prepare, yet so tasty. This recipe yields a medium-size casserole of red cabbage.
- 2 lbs. red cabbage (1 medium head), shredded
- 2 strips of bacon
- 1 Tlbs. butter
- 1 medium onion, chopped
- 2 tart apples (Granny Smith), peeled, cored and shredded or chopped
- 1 cup dry wine (white or red)
- 1 tsp. salt
- 1 tsp. pepper
- 1 Tlbs. brown sugar
- 1 Tlbs. white or apple cider vinegar (or more to your taste)
- Discard couple of the outer leaves from the cabbage head.
- Core the cabbage, cut into 4 sections, and shred it thinly.
- Place the shredded cabbage in a large bowl, and blanch it for 2 minutes by pouring boiling water over it.
- Drain it on a colander.
- Heat up a frying pan and cook the bacon until crisp.
- Remove bacon from the pan, chop it up, and set aside.
- Add butter to bacon drippings and saute the chopped onion, until translucent.
- Add shredded apples and saute for a minute.
- Add salt, pepper, wine and brown sugar. Bring to boil, then turn off the heat.
- Place the blanched cabbage in a medium size casserole pan.
- Pour the onion/apple mixture over the cabbage.
- Sprinkle bacon pieces over cabbage, and mix it all gently to incorporate.
- Preheat oven to 350 degrees F. Cover the casserole with aluminum foil and bake for 1.5 hours.
- Remove from the oven, sprinkle vinegar over the cabbage and toss it gently to incorporate evenly throughout (the vingear will add a little zest to the cabbage and refresh its color)
- Serve hot.
Leftover cabbage casserole may be stored in the fridge up to a week.