Good food is one focus of Oktoberfest and a German or Bavarian meal is just not complete without red cabbage. It’s delicious, nutritious and adds so much color to your table. Ahhh but there is a secret to preserving that beautiful red color.
Use enameled or stainless steel equipment because cast iron or aluminum will cause the cabbage to lose its red color and turn an unappetizing blue/grey.
- 1 medium red cabbage, approximately 3 pounds
- 1 sliced medium onion
- 1 stick unsalted butter (If salted is used, reduce salt by half that is to be added later)
- 3 tart apples sliced into Julienne strips
- ¼ cup light brown sugar
- 1 tsp of grated lemon zest
- 1 tsp of grated orange zest
- 1/8 cup apple cider vinegar
- 1/8 cup red wine vinegar
- Tsp salt
- Tsp black crushed pepper
- Orange juice as needed
Shred cabbage in thin slivers like coleslaw size. Slice onions to match the thickness of the cabbage shred. Slice and julienne apples
Heat half the butter and put in cabbage and onion, toss until cabbage starts to wilt. (Add remaining butter as you go along.)
Once cabbage is a bit wilted, add remaining ingredients, stir and let simmer until cabbage is soft. I cover the pan with the lid tilted so some steam can escape. Keep some orange juice on hand should the pan dry out add a ¼ cup at a time whenever dry to be sure it doesn’t burn on the bottom.
When cabbage is the texture that you like, some like it very soft, some firm, remove from heat and serve.