The Bavarian Chef’s Apple Cabbage

BY KATHERINE COX

 This is something of a rarity ’round here: German cuisine, all rich and hearty and soaked in alcohol. The Bavarian Chef serves up a number of mood-lifting delights, but since most people can hardly get out of their chairs once they’re done, perhaps this relatively lighter dish is appropriate to start you off at home. (I was initially after the roasted red pepper soup recipe, but it’s a guarded family secret.) The sweet-savory blend goes perfectly with meat dishes, especially pork and sausage, and it’s also excellent with dumplings or pierogi. I put this out there because I’m hoping it will inspire someone to open a pierogi shop in Charlottesville.

From the first entry on the ingredients list, this recipe clearly serves a houseful of ruddy-cheeked, beer-drinking men, so half or quarter it if your dinner plans are less rowdy. It presents a full, tangy flavor that doesn’t need to be eaten in huge portions; just enough to complement the rest of your plate. If you’re up for it, try making Wiener Schnitzel: pound your meat of choice 1/4" thick, salt and pepper it, dredge it in flour-eggs-breadcrumbs, and fry it in a fairly obscene amount of hot oil. Prost!

The Bavarian Chef’s Apple Cabbage

2 heads red cabbage, julienned
1 medium yellow onion,
   diced into small brunoise
2 cups diced apples, preferably Granny Smith
2 cups red cooking wine
1 cup red wine vinegar
2 cups sugar
3 cloves
2 bay leaves
Salt and black pepper to taste
1/2 cup cornstarch
1 cup water

Combine all ingredients (except cornstarch and water) into a large pot. Cook on medium heat until cabbage is tender, about one hour. Combine 1/2 cup cornstarch with one cup water and slowly stir into pot until red cabbage thickens. Remove from heat and serve.

From C-ville Issue #19.23 :: 06/05/2007 - 06/11/2007; www.c-ville.com