One of my favorite restaurants is a family owned German place called Old Stein Inn. They have a wonderful beer selection & the food is incredible. And I’ve definitely talked about it before on the blog. But did I mention I studied abroad in Germany when I was a sophomore in college? Or 3 Springs ago, however you want to look at it. I can’t wait until I can finally go back!
I studied abroad in an amazing, very sustainable city called Freiburg in the state of Baden–Württemberg. It’s in the very Southwest of the country, about 30 minutes from the French border. There are a handful of universities so there is a very large student population and the progressive climate that comes with higher education is a huge part of the city. They have an incredible recycling program, several arts & cultural centers, and a diverse population (which means diverse food choices… great for your friendly neighborhood vegetarian). There’s this ridiculously delicious Italian restaurant called Bella Italia. The prices are so cheap that their margarita pizza is €2.50. I’m drooling just remembering the cucumber salad & broccoli pizza and it’s been 3 years. Anyway, despite the great selection of culinary choices, German food obviously has a special place.
This German Red Cabbage is warm & tangy with a bit of spice. It’s perfect for the brisk March that’s not as bitter as January, but not summer dress season either. It pairs wonderfully with potatoes prepared any style (mashed or pancakes?), sauerkraut, sautéed veggies, a green salad, applesauce. Feel free to follow it with some cold German beer… my favorites are Franziskaner hefeweissen & Paulaner. Or with a nice glass of hot cider. Did I mention it’s super easy because you just throw it in a crock pot?
German Red Cabbage
- 1 Medium Red Cabbage
- 1 Small Onion, thinly sliced
- 2 Small Apples, in 1/8ths or thinner
- 2 Bay Leaves
- 1 Amber Ale (I used Paulaner Oktoberfest)
- 1/4 Cup Balsamic Vinegar
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp Brown Sugar
- 1/8 Tsp Fresh Ground Nutmeg
- 1/8 Tsp Allspice
- 1/8 Tsp Cinnamon
Add all ingredients to crock pot & set to low. Should take about 4 hours to achieve complete tenderness.
You may also use a large sauté pan over low heat for quicker results but the results with the crock pot will probably be more flavorful.