German Tangy and Sweet Red Cabbage

My Grandma’s Sweet and Tangy Red Cabbage (Rote Kraut)

 

 

 

 

Bowl of Red Cabbage made with sugar and vinegar on a mosaic table My Grandma’s Sweet and Tangy Red Cabbage (RoteKraut) 

 

 

It’s that time of year again? Wow- so fast! This year we’re having Tday 1 early, a week before the actual day, as I’m having a knee replacement early December. It will be at our house again with my son Alex, his girlfriend Shannon, a few friends, and my son-in-law’s parents. (My son-in-law is in the Navy, stationed in Japan, with my daughter and our two grandkids. I’m making authentic German red cabbage. Actually, it was my son’s request–and I was happy to make the recipe. It’s very easy. The trick for the best results is to use no water, just red wine and red vinegar for the liquid. Also it does take a few hours to cook to the right tenderness and flavor, but is just as good if made in advance and reheated. In fact, that’s my favorite method.

When I have had red cabbage at most German-type restaurants I find it too sweet. The way my Grandma made it it is on the tangy side, with just a hint of sweetness, from the apples and sugar, (in this case, Xylitol. ( If you’ve been following my blog, you know that’s my preferred sweetener for low carb sweetening.) It’s such a great way to enjoy a dish that’s not often served, that is low carb, low calorie, and is full of flavor, fiber, and nutrition *.

 

Dining table with my son and his girlfriend at the end Thanksgiving2–my son and his GF at our table

GERMAN TANGY AND SWEET RED CABBAGE

INGREDIENTS

  • 1 red cabbage (size–your choice) this recipe is for about a 1-2 lb, cabbage
  • 1-2 apples,  sweet/tart, such as Pink Lady, or Pippin, cored and chopped (I do peel them, but leave some peel on)
  • 1-2 Tbsp. unsalted butter (the butter gives a smoothness to the result)
  • 1 cup dry red wine (use more if the cabbage is drying out)
  • 1/2 cup good quality red wine vinegar
  • 2-4 Tbsp. Xylitol –to taste
  • Salt or Salt free seasoning–to taste

TO DO: (serves 4-6 as a side dish or 2 with leftovers)

1. Remove cabbage outer leaves and inner core; chop cabbage into approx. 2 “ pieces

2. Core and peel apples, and chop into approximately 1/2″ pieces

3. Add all ingredients into a Dutch oven or 4 qt. pot.

4. Cook on stovetop for approx. 3-4 hours, tasting for sweet/tangy balance and tenderness

That’s it!

Serve as a side dish; and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Enjoy!

*https://www.livestrong.com/article/272966-red-cabbage-nutrition-information/

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Spanish Breakfast Tortilla

Egg and vegetable breakfast tortilla in pan

Delicious breakfast tortilla ready to be served

When you think of tortillas you probably think of the wraps that are used in Mexican food. This kind is from Spain; a wonderful breakfast dish with a base of potatoes, layers of vegetables, and meat if you want, topped by an egg mixture. A beauty of this Spanish Tortilla recipe is that it’s very flexible— you can use your favorite vegetables and meat, as long as they are layered over the potatoes.

This Spanish breakfast tortilla recipe was taught to me by Martin, a Spanish guy who my best friend in university married. The marriage didn’t last, but at least I always have this wonderful recipe!

Spanish Breakfast Tortilla ( serves 2-3)

4 large eggs, beaten with 2 Tbsp. 1/2 and 1/2 or alternative milk of your choice, plus fresh or dried thyme, chives or whatever herbs you like

sweet and/or Yukon gold potatoes, diced finely

1 medium  onion , diced

1/2 lb. mushrooms, sliced ( I use brown Cremini)

1 cup fresh, washed spinach, chopped

1-2 tomatoes, chopped ( I used the last of our home grown tomatoes)

1-2 Tbsp olive oil

1/2 cup shallots finely chopped
2-3 garlic cloves, finely chopped
1/4 cup finely chopped fresh chives* (reserve a few for garnish); if not available green onions are ok

Optional: 1/2 lb. chorizo or any kind of sausage, chopped

Salt and pepper to taste

TO DO

(preheat oven to 400 degrees)

1. On stove top, heat oil in large pan that can go into the oven. Add potatoes and sauté until tender and gently browned. Remove pan from the heat.

2. In a separate pan Sauté onions and mushrooms until tender, drain remove from pan and add to a bowl.

3. Sauté sausage, put in separate bowl.

4. Sauté all other ingredients and add to a separate bowl.

5. Put potatoes back on the stove on medium heat.

6. Add vegetables in layers, then sausages.

9. Pour egg mixture over all ingredients in pan.

10. Sauté for a few minutes until eggs are a bit set, then put pan in heated oven for 5 minutes.

Remove from oven and serve in slices.

We serve with honeydew melon, and a slice of whole grain toast,

Delicious!

Note: * Chives are very easy to grow in pots.

Enjoy!

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