Brats with Rotkraut (Braised Red Cabbage)

If there's one thing against living in a place of perpetual summer, it's that you crave a change in season every once in a while. Last night we ventured into the flavors of fall comfort food. I know it's only the middle of August but maybe the thought of some cool weather food will make us feel slightly cooler. Not! LOL

Braised red cabbage definitely speaks of cooler weather. Also known as Rotkraut, it is popular in Austria and Germany and with very good reason. It goes wonderfully well with pork or in our case some lovely fresh bratwurst from the local market.

While there's many different recipes for braised cabbage with some including apples, orange or even caraway seeds, I kept it simple last night and included bacon drippings, lightly caramelized onions, white wine vinegar and just a touch of brown sugar. It was a perfectly wonderful autumn interlude for our tastebuds.

Braised Red Cabbage (Rotkraut) (an original from JBug’s Kitchen)

4 slices bacon, chopped

2 tablespoons unsalted butter

2 large onions, sliced

2 shallots, minced

1 medium red cabbage, cored and thinly sliced

1/2 cup white wine vinegar

3 tablespoons brown sugar

2 teaspoons coarse sea salt

1 teaspoon black pepper

White wine as needed

Cook bacon over medium low heat in a large Dutch oven. When bacon is crisp, remove and reserve for another use. Add butter to bacon drippings and when melted add onions and shallots. Cook slowly, stirring occasionally until onions are golden brown. Add red cabbage, white wine vinegar, brown sugar, salt and pepper. Toss well to combine. Cover and simmer for 1 to 1-1/2 hours until cabbage is very tender. Add white wine as required to maintain moisture in the pot. Makes 6 servings.  Download Braised Red Cabbage

A year ago - Sticky Ribs with Apricot Barbecue Sauce

Two years ago - Kind of a Nicoise Salad

Comments

[Nanan]

I love how your cabbage retained its color nicely!

[Mary from Apron Strings & Wedding Rings]

It's really not fair that you're way down in the Southwest part of this great land! LOVE your meals and would otherwise drop by frequently :o)) HUGS, Mary L.

[June]

Lea - must have been the wine. LOL

Mary - I know, it's sad isn't it, but we'll just have to keep cyber visiting.

[Lorraine]

It is overcast and cool here today, so this sounds perfect. Love cabbage and pork together.

[June]

Lorraine - oh give me some of that overcast/cool stuff please. I'm having an "I miss Oregon" meltdown. It is overcast here for a change and there's a monsoon storm in the air. I can hear the thunderboomers now.

[Lorraine]

Hope you still had your Pink Mountain Friday!

[June]

Lorraine - you betcha' we did! Hope you did too.