Here is one recipe for German red cabbage that I make quite often. It is traditional with roast goose or bratwurst and potato puree. This is not made with any flour, so it's wheat free.
Makes 4 servings of red cabbage.
- 2 1/2 oz. bacon, either American or German "Bauchspeck", chopped
- 1/2 c. onion, diced
- 4 c. shredded red cabbage, about 1 lb.
- 1/2 c. dry, red wine
- 1/2 c. apple juice
- 1 T. sugar or agave nectar or honey
- 1 bay leaf
- 4 cloves
- Ground black pepper
- 1 apple, peeled and quartered
Brown bacon in a dutch oven. Add onions and sauté for 5 minutes. Add the cabbage and cook for 2-3 minutes. Pour in red wine and juice to deglaze, add the spices, sugar and apple.
Simmer on stove top for 2-3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.
Note: This recipe freezes well. Make it once, serve it twice. I put it in freezer bags and press it flat (1 inch) so that it thaws quickly. I can also break off 1 serving and keep the rest frozen.
