German Rotkohl - Spiced Red Cabbage With Apples and Wine

Ingredients

• 1/4 cup chopped pork fat or chopped bacon
• 1 large red onion, finely chopped
• 2 inches fresh ginger, peeled and finely chopped
• 1/2 cinnamon stick
• 1 large red cabbage, tough outer leaves removed, quartered, cored, and finely shredded
• 1 sprig fresh marjoram
• 1/2 teaspoon garam masala
• 1/2 cup red wine vinegar
• 1/2 cup ruby port or madeira wine
• 1/2 cup brown sugar or real maple syrup
• 1 bay leaf (optional)
• 1 whole clove (optional)
• 1 firm apple, chopped (optional)

Directions

1. 1

   Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.

2. 2

   Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.

3. 3

   Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).

4. 4

   Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.

5. 5

   Remove the lid and cook, stirring frequently, for 15 minutes.

6. 6

   Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.

7. 7

   Remove the cinnamon stick and bay leaf before serving.

8. 8

   NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.