Braised red cabbage with onions and apples in red wine sauce (Rotkraut mit zwiebeln und äpfeln in rotweinsauce) from The New German Cookbook: More Than 230 Contemporary and Traditional Recipes by Jean Anderson and Hedy Würz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roulades of beef (Rindsrouladen); Chestnut-wrapped tenderloin of venison (Rehfilet im maronenmantel)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on April 05, 2020

    Excellent taste and direction for using up half frozen red cabbage sitting too long in my fridge. I cooked on simmer for over 2 hours with cover on. Did not have currant jelly and used cherry jam. Besides the red wine, added 1/2 C homemade umeshu or plum wine. Serving this with baked salmon with cream/mustard sauce and baked baby potatoes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.