Ingredients
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4 Bay leaves
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10 Juniper Berries
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10 whole Cloves
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2 small, dense heads dark red Cabbage
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2 sweet red Apples
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4 Red Onion
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freshly squeezed Lemon Juice
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¾ cup Granulated Sugar
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1 quart Apple Juice
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1 cup Red Wine Vinegar
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¼ cup Bacon
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2 tbsp Cornstarch
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fine Salt
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freshly ground Black Pepper
Directions
Cabbage was big among the immigrants who came to Butte during the boom mining years. Irish, Poles, Welsh, and even the Chinese all had their versions of some kind of cabbage dish. But the predominant version might have been the dish the German miners brought to Butte for a taste of home. That taste came with a steaming plate of sauerbraten und rotkohl. Pretty soon a number of taverns and saloons featured this dish, and the German version of beef stew crossed ethnic and cultural lines. Decades later, my friend Hans Dietrich makes his own version with a Bavarian twist. This is the perfect winter accompaniment to just about anything, particularly pork and beef. This recipe is sufficient for 8 to 12 but it freezes well and once you taste it you’ll pray for leftovers.
Steps
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1
Done
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In a saucepan, combine the bay leaves, juniper berries, cloves, and 2 cups of water. Bring to the barest simmer and cook uncovered for an hour, until the liquid is significantly reduced. Strain the remaining liquid into a large bowl and cool slightly. Add the cabbage, apples, onions, lemon juice, sugar, and apple juice to the bowl and marinate in the refrigerator for at least 24 hours. |
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2
Done
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Transfer the contents of the bowl to a stockpot and bring to a boil. Reduce the heat and simmer the mixture until soft, about 30 minutes, then add the red wine vinegar and bacon fat. Simmer a few more minutes. |
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3
Done
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Stir the cornstarch in ½ cup of water to dissolve. Stir into the cabbage to thicken slightly, simmer a few more minutes, and then add salt and pepper, adjusting seasoning to taste. Serve hot. Leftovers can be stored in the refrigerator for a week or frozen for months. |
