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Kölsch-Braised Red Cabbage

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Break up bites of knockwurst, bratwurst and weisswurst with a forkful of sweet, tart red cabbage braised in a crisp kolsch. This purple punch of shredded leaves—best made a few days before serving—brightens up any plate and adds a healthy kick to your diet of beer and brats.

Makes: 8

  • 1 2-pound head red cabbage
  • 1 12-ounce bottle Reissdorf Kölsch
  • 1 onion, chopped small
  • 1 Granny Smith apple, finely chopped
  • 1⁄4 cup unsalted butter
  • 1⁄4 cup red wine vinegar
  • 1⁄4 cup sugar
  • 2 tablespoons red currant jelly
  • 1 teaspoon kosher salt
  • 1⁄4 teaspoon ground cloves
  • freshly ground black pepper, to taste


• Halve the cabbage and discard the core. Set the cabbage cut-side down and shred it finely using a serrated knife.

• Melt the butter in a large, heavy pot. Sauté the onion over medium-low heat until just translucent, about 3 minutes. Add the apple; sauté 2 minutes more.

• Add the cabbage, kölsch, vinegar, sugar, salt, cloves and pepper. Stir to combine, and bring to a boil. Cover, reduce heat to low and simmer 1 hour.

• Add the currant jelly, stirring well to blend. Store in an airtight container for up to 3 days, and warm over low heat before serving.


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