- 4 lb red cabbage—cored and shredded
- 8 oz bacon—diced
- 1 lb onion—diced
- 1 head garlic—chopped fine
- 1 cup vinegar, wine—to taste
- 1 qt stock, white
- 1 bottle wine, red
- 4 each red zinger tea bags
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 cup brown sugar—to taste
- salt and pepper—to taste
- 1 each ham hocks—optional
- Brown the bacon to release its fat. You can use some red fat too.
- Add the shredded cabbage, onion and garlic and vinegar and let it cook slowly to wilt.
- While the cabbage is cooking, bring the red wine to the boil, add the red zinger tea bags. Turn the fire off and let it infuse 10 min.
- Add the stock and the wine tea. Let the cabbage cook soft, and reduce the liquid. Add the nutmeg and cinnamon to taste, season with salt and pepper.
- Add the sugar and more vinegar to taste to make it sweet and sour. Reduce away most of the liquid.
I like to add a ham hock at the beginning, but this is optional, but frankly, the cabbage is an excuse to eat the ham hock. Bacon ends and pieces or ham fat and rind can be used instead of the bacon.
Suggested Wine: This is terrible with any decent wine!
Notes: This goes well with Roast Duck or Goose, Goulash, and other hearty foods that can take the competition.
Steve's #13 Recipes:
- Hungarian Goulash
- Pork Chile con Carne with Sweet Potatoes
- Red Cabbage, Sweet and Sour
- Gypsy Potatoes
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007