Having spent a few years in Germany, I discovered there that they serve this spiced red cabbage.
As a true Frenchman, I was a bit skeptical at first, but I ended up finding it delicious, thanks to the clever blend of herbs and seasonings (vinegar in particular), which makes the cabbage tender and flavorful.
The vinegar helps the cabbage retain its color while cooking, preventing it from turning blue—which happened to me on my first try!
As you’ll see, we choose bold spices (coriander, cinnamon, nutmeg, or even cardamom), since red cabbage has a fairly strong flavor that won’t be masked by these spices.
You can serve this spiced red cabbage with rice for a complete vegetarian meal, or with steamed fish, or even a nice grilled sausage, just to stay in the “German cuisine” theme!
A great recipe for a change from plain old green cabbage!
Ha ha, thanks, Zainette! I have to admit that I, too, used to think of red cabbage as a bit of a dreary winter vegetable, but here the mix of spices and seasonings really gives it some "pizzazz" and tons of flavor! In any case, I'm so glad you liked this recipe!
I made it in a Römertopf with an extra 1/2 cup of wine, a few cloves, and a grated apple. It was truly delicious! The spice blend was fantastic!
Thanks! Oh, I have a Römertopf, but I haven't cooked in it much—I'll have to give it a try… And the version with wine, cloves, and apples must be full of flavor, too!
Great recipe… I just added half a cup of water and a vegetable bouillon cube… And I enjoyed it with some soy sauce. Amazing!!! Thanks..⭐⭐⭐⭐⭐
Thanks for the compliment and the suggestion for a variation 😋