German Red Cabbage Side Dish - Boom!

I tend to come up with recipes on the fly, when attempting to use up what's left in the fridge.

I'll give you the bare bones (yet, still tasty) recipe first and then how to spice it up a little with some variations.

Finely shred 1/4 a large red cabbage into a bowl. Add 2-4 pinches of pink salt and start squeezing it all with your hands, pressing the salt into the cabbage. It'll soon start to break down the structure of the cabbage leaves and it'll almost go limp in your hands with the salt. The juice will start to come out - keep it!

Finely slice 2-3 large leeks (white part only).

Finely slice 1-2 stalks of celery.

Use the leeks and celery as the mirepoix. Cook them dry, on a medium-low heat.

Add in some butter (or ghee) and the cabbage (including the juice). Keep turning it, get it all covered in butter.

Add some apple cider vinegar to taste - I love it and the traditional recipe calls for apples anyway!

You can add a cup of water too, to lower the cooking temperature and let it boil/steam them - but you should reduce the stock and cook it for longer to get all the flavour.

This doesn't take too long to cook, maybe 5 minutes at most on the heat once the cabbage has gone in... just turn it every minute. Taste frequently. Adjust your salt and ACV to taste.

Put that on your steaks, yo!

Now to flavour it a bit more...

You can finely dice some kalamata black olives and add them in once it's cooked for a big umami punch.

Throw a whole bunch of spinach or kale leaves in with the cabbage to be more manly and shit.

Cloves work well here too, and appear in most of the traditional recipes.

Parsely is another great herb to throw in right at the end too.


No sorcery, just science. 



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