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BLAUKRAUT – Braised red cabbage In Austria red cabbage is known as Rotkraut or Blaukraut. Usually it is served with game or red meat, especially at New Year and throughout January. Recipe – serves 6-10 1 head red cabbage; 2 onions; 1 apple (chopped into small dices); 4 oranges; sugar, lemon juice, salt, ground pepper; whole cinnamon; cranberry jam; red wine (optional) Cooking time: About 1.5 hours 1. Chop the cabbage – Cut the cabbage into quarters cutting out the root and then chop into strips not too thick. 2. Marinate it with the juice of 3 oranges, some red wine and pepper, as well as the cinnamon. Peel one orange and chop it into small dices and add. Squeeze and press the cabbage and stir and make sure it is well marinated. Do this a day in advance. 3. Caramelized onions – Melt some sugar, add some fat or oil and when sugar starts to caramelise add the onions. 4. Cooking – Add the marinated red cabbage and all the liquids and stir. Bring to the boil, and stir from time to time. There should always be enough liquids in the cabbage to make sure it can cook and does not burn. Cover and braise it until it is done to your liking. 5. Season with lemon juice and/or salt, more pepper, more wine and also add some cranberry jam and small apple cubes. Remove the cinnamon and optionally thicken the red cabbage with a bit of cornflour. Guten Appetit!
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