Braised red cabbage, a common side dish in Germany, is both sweet and sour. It’s great paired with sauerbraten and pretzel dumplings. Browning the cabbage in batches adds more time to preparation but results in deeper flavors. Austrian chef Thomas Ferlesch of Werkstatt restaurant in Brooklyn uses a generous amount of fat—he prefers lard or duck fat for their richness—and dry red wine to round out the tart flavors of cranberry, vinegar, and apple cider.
Featured in: "Mimi Sheraton’s Lifelong Love of German Food."
- 1⁄2 cup plus 2 Tbsp. lard, duck fat, or olive oil, or more as needed
- 1 yellow onion, coarsely chopped (1 cup)
- 1 tsp. caraway seeds
- 1⁄2 tsp. kosher salt
- 1⁄2 tsp. freshly ground black pepper
- 5 garlic cloves, smashed
- 1 bay leaf
- 1 head red cabbage, cored and thinly sliced
- 1 1⁄2 cups red wine
- 1 cup apple cider
- 1 cup fresh or frozen and defrosted cranberries
- 1 tbsp. red wine vinegar
- 4 cloves
- 1 cinnamon stick