German Rotkohl - Spiced Red Cabbage With Apples And Wine

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1/4 cup chopped lamb fat or 1/4 cup chopped bacon
• 1 large red onion, finely chopped
• 2 inches fresh ginger, peeled and finely chopped
• 1/2 cinnamon stick
• 1 large red cabbage, tough outer leaves removed, quartered, cored, and finely shredded
• 1 sprig fresh marjoram
• 1/2 teaspoon garam masala
• 1/2 cup red wine vinegar
• 1/2 cup ruby port or 1/2 cup madeira wine
• 1/2 cup brown sugar or 1/2 cup real maple syrup
• 1 bay leaf (optional)
• 1 whole clove (optional)
• 1 firm apple, chopped (optional)

Recipe

• 1 cook the lamb fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the lamb fat or 10 minutes for the bacon.
• 2 add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
• 3 add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (i do this in batches). note: you can skip the browning step if you are in a hurry, but i find that it adds a particularly wonderful caramelized flavor to the finished dish. now add the marjoram, garam masala, vinegar, and port or madeira, and stir well. (note: at this point add the optional bay leaf, whole clove, and chopped apple).
• 4 reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
• 5 remove the lid and cook, stirring frequently, for 15 minutes.
• 6 stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
• 7 remove the cinnamon stick and bay leaf before serving.
• 8 note: if you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.