Great Chef Gunter Preuss

Rotkohl (Red Cabbage)
Gunter Preuss
The Versailles (later, Broussard’s)
New Orleans LA

Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead.

Serves 6

Rotkohl (Red Cabbage)
1 head red cabbage, about 1-1/2 pounds
1/2 cup red wine vinegar
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 bay leaves
1/3 cup sugar
2 teaspoons salt
1/2 teaspoon freshly ground white pepper
1 medium onion, thinly sliced
1/2 cup bacon fat or vegetable oil
1 large apple, peeled, cored, and sliced
Water or red wine
1 medium white potato, peeled and grated

To prepare the red cabbage: Wash the cabbage. Quarter the head and strip off the outer leaves. Cut off the core. Slicing at an angle, finely cut the quarters. In a large bowl, mix the vinegar, spices, bay leaves, sugar, salt, and pepper. Toss the cabbage with the mixture, cover the bowl with a towel, and marinate overnight in the refrigerator.

The next day, cook the onion in bacon fat or vegetable oil until tender. Add the apple, marinated cabbage, and enough water or wine to barely cover the cabbage. Bring to a boil, lower the heat, and simmer, covered, for 45 minutes to 1 hour, until tender. Stir in the potato. Cook until the juice has thickened and is syrupy, about 15 minutes, and serve.