Red Cabbage with Quince

Name: Red Cabbage with Quince (Rotgraut mit Gwitte)
Yield: 8 to 12 servings
Cuisine: German
Ingredients: 1 pound (500 g) quince, peeled and shredded; 3 pounds (1½ kg) red cabbage, finely shredded; 1 medium onion (100 g), chopped; 2 tablespoons (65 g) packed finely chopped slab bacon; ½ teaspoon cayenne pepper; 2 teaspoons sea salt; ¼ cup (60 ml) honey; ½ cup (125 ml) Raspberry Vinegar

Rotgraut mit Gwitte

Preparation info

8 to 12
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

From the Lotz family of Bethlehem, this is an ideal vegetable dish for large dinners. The red cabbage does not discolor, and best of all, it is good — perhaps even better — when reheated the next day.

Ingredients

2 tablespoons (65 g) packed finely chopped slab bacon
1 medium onion (

Americas
Europe
Germany
United States
Bethlehem
Dinner
Winter
Gluten-free
Pennsylvania

Method

Heat the bacon in a large saucepan and fry the onion in it until transparent (about 2 minutes). Add the cabbage and stir to coat with the onion mixture. Cover the pan tightly and reduce the heat to a low simmer. Steam the cabbage 30 minutes without lifting the lid, then add the quince, vinegar, honey, salt, and pepper. Cover and cook an additional 25 minutes, stirring the mixture from time to t