braised rotkraut (red Cabbage)

This classic German dish is wonderful on the side with beef, pork, or bratwurst, and is also traditionally served with sauerbraten. Use a tart apple for this recipe, like Granny Smith. Lingonberry jelly can be found in the international foods isle in most supermarkets, or in specialty stores. If you can’t find it, black currant jam or jelly is a good substitute.

1 tablespoon butter
1 small apple, peeled and sliced thin
3 cups shredded red cabbage
¼ cup water
2 small bay leaves
1 teaspoon juniper berries
3 tablespoons red wine vinegar
1 heaping tablespoon Lingonberry jelly

Melt butter in a Dutch oven or large saucepan. Add the apple slices and sauté until softened. Stir in the cabbage and cook for 7-8 minutes, or until softened. Add the water, stir and cook a minute more. Add the bay leaves, juniper berries, red wine vinegar and lingonberry jam; stir well to combine. Cover, reduce heat and simmer for 30 minutes. Let cool slightly before serving.

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