Karl Ratzsch's Burgundy Red Cabbage

Recipe originally published in Dining In-Milwaukee by Carol DeMasters - 1981

1 small head cabbage, coarsely sliced
1 apple, peeled, cored, and finely chopped
1 small onion, finely chopped
1 tablespoon salt
1/4 cup sugar
3/4 cup red wine vinegar
1 cup water
1 cup dry red wine
4 strips bacon, minced and cooked
1/4 teaspoon mustard seed
1/4 teaspoon dill seed
1/4 teaspoon dried red pepper flakes
4 whole cloves
1 bay leaf

Place all ingredients in a large kettle and boil until tender, about 20 to 30 minutes. The mixture should not be too mushy or it will take on a blue cast.

Note: Be careful not to overcook the cabbage. There will be liquid in the finished dish. It should not be cooked to the point of dryness.


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