Rotkohl/Blaukraut

2-3 hrs

10 - 1/2 cup Servings

Introduction

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Rotkohl/Blaukraut

Steps

Rotkohl Preparation

  • Clean, quarter, core red cabbage

  • Rough slice cabbage (or can use a slicer) (1/' thick)

  • In a deep saute pot, brown bacon until it is mostly cooked and softened (or soften butter)

  • Add onion and cook until translucent

  • Add apples and sugar and cook until softened

  • Add cabbage and allow it to wilt (will turn to a bright purple)

  • Add Water/Vinegar Mix to cover cabbage 3/4 of the way

  • Lower heat, cover, and simmer slowly (2-3 hrs depending on how soft you want the Rotkohl)

Rotkohl Serving

  • Do NOT drain the cooked Rotkohl

  • Pour into a serving dish with the "juice", or simply use a slotted spoon to serve and give your guests a little of the "juice" on their place, sort of a cabbage "au jus." 

Hint:  Made too much?  Can it....in the "juice."  It will keep for 6+ months and gets better with age.

How to make

This item is connected to a text field in your Content Manager. Double click on the dataset icon to add your own content. Want to view and manage all your collections? Click on the Content Manager button on the panel to your left. Here, you can update your items, add new fields, create dynamic pages and more.

Your collection is already set up with fields and content. Add your own by editing each field, or import CSV files to your Content Manager. You can create fields for rich text, images, videos and more. Remember to click Sync, so visitors can see your collections on your live site. You can add as many collections as you need.

Use input elements like custom forms and fields to collect info from your site visitors and store it in your Database Collections. Make sure all your elements Connect to Data, and Preview your Live Site to check that everything is correctly binded.

Ingredients

  • 2 Red Cabbage, medium

  • 1 onion, medium (sliced)

  • 1 rasher of bacon (6-8 slices, diced)(optional)(can also use butter)

  • 1 apples, medium (cored, unpeeled, diced)

  • 1/4 cup of sugar

  • 3:1 Water/Vinegar Mix