For ➍ 3 tbs chopped bacon
1 small red onion, finely chopped
3 cm fresh ginger, peeled & finely chopped
⅓ cinnamon stick
⅔ large red cabbage, tough outer leaves removed, quartered, cored & finely shredded
⅔ sprig fresh marjoram
⅓ ts garam masala (or a small dash each of ground black pepper, rock salt, cinnamon &; cardomom)
4 tbs red wine vinegar
4 tbs ruby port or Madeira wine
4 tbs brown sugar or maple syrup
1 bay leaf (optional)
1 whole clove (optional)
1 firm apple, chopped (optional)
Cook the bacon in a large skillet over low heat, stirring occasionally until it has rendered its fat, about 10 m for the bacon.
Add the onion, ginger and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 m, until the onion has softened.
Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 m. Now add the marjoram, garam masala, vinegar and port or Madeira, and stir well. Add the optional bay leaf, whole clove, and chopped apple.
Reduce heat to medium-low, cover, and simmer for 60-75 m, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
Remove the lid and cook, stirring frequently, for 15 m.
Stir in the brown sugar (or maple syrup) and cook for 15 mlonger, or until most of the liquid has cooked away.
Remove the cinnamon stick and bay leaf before serving.
Serve with roasted pork & potatoes, or Königsberger Klopse & potatoes.
Add the onion, ginger and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 m, until the onion has softened.
Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 m. Now add the marjoram, garam masala, vinegar and port or Madeira, and stir well. Add the optional bay leaf, whole clove, and chopped apple.
Reduce heat to medium-low, cover, and simmer for 60-75 m, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
Remove the lid and cook, stirring frequently, for 15 m.
Stir in the brown sugar (or maple syrup) and cook for 15 mlonger, or until most of the liquid has cooked away.
Remove the cinnamon stick and bay leaf before serving.
Serve with roasted pork & potatoes, or Königsberger Klopse & potatoes.
