Thursday, December 27, 2007

Rotkohl, red cabbage sauerkraut

One of the best compliments a cook can get is, "This is good, what's in it?...but I hate that."

One of the dishes we brought to Christmas dinner was Rotkohl. My nephew's wife's parents were there and her mother was really enjoying the Rotkohl and asked what was in it. It is a pretty simple recipe and when I got to the caraway she was amazing. She hates caraway. We ground it because while my Dad likes caraway, a traditional German flavor, he doesn't like the seeds getting in his teeth. So we ground it in our spice grinder. It also added a wonderful flavor in a shorter time then whole seeds.

Rotkohl (red cabbage sauerkraut)
1 12 oz jar red cabbage, drained
1 medium onion thinly sliced
1/2 cup raisins
1 teaspoon caraway seeds, freshly ground
salt and pepper
oil for sauteing

Heat a heavy pot of medium-high heat and saute the onions until they just begin to brown. Add the red cabbage, raisins and caraway. Bring to a boil and then reduce to low and let simmer for 30 minutes. Adjust seasoning before serving. Serves 8-10 as a side dish. Goes well with ham and scalloped potatoes.

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