Sweet and sour red cabbage with apples and juniper berries

Sweet and sour red cabbage with apples and juniper berries

Kyslo sladka kapusta s jablka

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

Variations of this dish – called Rote kroit mit apfeln in Yiddish – are made throughout Central Europe. In this recipe from the Slovak Republic, the cabbage is simmered in butter with onion, apple, cider vinegar and sugar. In Germany, caraway seeds are often added, or a few raisins to enhance the sweetness, while in Alsace it is sometimes made with red wine instead of water.

Ingredients

Quantity Ingredient
1 head red cabbage, about 900g
2 tart apples
3 tablespoons butter
1 large onion, thinly sliced
1/4 teaspoon cloves
3-4 juniper berries
4 tablespoons hot water
1 tablespoon brown sugar
2 tablespoons cider vinegar, or to taste
salt
freshly ground black pepper

Method

  1. Cut away the hard core from the cabbage, then shred finely. Peel, core and slice the apples fairly thickly.
  2. Heat the butter in a heavy saucepan and add the onion. Cook over a moderate heat until it starts to turn golden. Add the cabbage, apples, cloves, juniper berries and the hot water and bring to the boil. Cover and simmer for 50 minutes or until the cabbage is very soft adding a little more water if necessary.
  3. Mix the sugar with the cider vinegar and add to the cabbage. Season with salt and pepper, then simmer for 5 more minutes to blend the flavours. Serve hot.
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