Last year I read the book My Berlin Kitchen: A Love Story (with Recipes) by Luisa Weiss. To me it was one of those books you look forward to picking up each day and are truly saddened when it’s finished. It’s a memoir written by a former publishing assistant/cookbook editor/food blogger (www.thewednesdaychef.com) who discovers that for her, the key to dealing with life’s ups and downs is to be found in the kitchen. Her touching memories of simple childhood meals and stories of life, love and food truly resonated with me. And the glorious yet simple recipes at the end of each chapter made me want to head directly to the kitchen.
My Berlin Kitchen isn’t the first food centric novel I’ve been drawn to. A quick scan of my bookshelf and you’ll read titles like Five Quarters of the Orange by Joanne Harris, Rosemary and Bitter Oranges by Patrizia Chen, A Year in Provence by Peter Mayle, Licking the Spoon by Candace Walsh and of course Under the Tuscan Sun by Frances Mayes (the book, not the movie). Each story focusing as much on the characters as the meals they prepare and enjoy. When I finished My Berlin Kitchen I jumped right into trying out some of the recipes. The very first one I made (and the one I still like best) is the braised red cabbage.
Let me begin by saying that my husband is a self-proclaimed red cabbage hater. A pint of German beer… You bet! Bratwurst… He’ll take two. Spätzle… Stop talking and start serving. But traditional German-style red cabbage… Nope, no thanks, not now, not ever. I on the other hand love braised red cabbage but I had never attempted to make it. The recipe sounded so easy, truly requiring minimal time and effort to prepare, that I figured it was worth a try. And so what if I was the only one who ate it! (Perhaps I could bribe my kids into giving it a shot, it would after all be my daughters favorite color.) But just to stack the deck in my favor I was sure to serve it along with tasty chicken sausages and of course mashed potatoes. How could they possibly resist!
Turns out they couldn’t. While the kids weren’t exactly knocked-out by the cabbage they both ate it without much complaint, perhaps due in large part to my husbands declarations of “It’s good, you’ll like it!” as he went back to the kitchen for seconds…
Braised Red Cabbage
Even proclaimed red cabbage haters will like this recipe. Yeah, it’s that good.
2 tbsp. butter
1 medium onion, halved and thinly sliced
1 medium (2 pounds) red cabbage, quartered, cored and thinly sliced
1/2 cup dark brown sugar
2 tbsp. yellow mustard seeds
1/2 cup apple cider vinegar
3/4 cup dry red wine
1 medium apple, coarsely grated
1/2 tsp. salt
1/4 tsp. black pepper
- Melt the butter in a large sauté pan over medium heat. Add the onions and sauté until softened, about 5 minutes. Add the cabbage and toss until it begins to wilt, 2 to 3 minutes.
- Add the brown sugar, mustard seeds, vinegar, wine and apple. Stir to combine, and season with salt and pepper.
- Cover and allow to simmer until the cabbage is soft, about 45 minutes. Adjust seasonings and serve.
*adapted from the wednesday chef
3 thoughts on “love + red cabbage”
Sent from my iPad
Thanks for this recipe, I typically have bought the red pickled cabbage for when I make sauerbraten & spaetzels.