A couple years back we wrote about our love for red cabbage served rotkohl-style which, as part of our Bavarian heritage, finds its way to some of our Thanksgiving tables. Traditional rotkohl brings a welcome sweet and sour contrast to rich, fatty meats, but this time around we wanted to make something a bit different. Our approach was to soak the red cabbage overnight in malt vinegar, then drain and top with a variation of a hot bacon dressing. Many of the same elements as rotkohl are coming into play, but soaking the cabbage rather than cooking, leads to a crisper end result and a bit of contrast between cabbage and dressing.
Red Cabbage Slaw with Hot Bacon Dressing
1 small head red cabbage, quartered, cored and sliced thin
1 Granny Smith apple, cored and grated
1 cup vinegar (see note)
4 slices smoked thick sliced bacon (Nueske’s is a great choice)
1 cinnamon stick
8 whole cloves
8 whole peppercorns
8 whole juniper berries
1 tsp. dried thyme
1 Tbs. brown sugar
Note: We have been using house fermented malt vinegar in many of our recipes for the last few years. A quality apple cider vinegar, such as Bragg’s Organic Apple Cider Vinegar, will do just fine and is more widely available, but adding a dash of your favorite Oktoberfest beer wouldn’t hurt.
Combine the cabbage and grated apple in a small, non-reactive container and cover with vinegar. Allow to steep for at least one hour or as long as overnight, tossing occasionally to ensure even soaking.
After soaking period, strain the cabbage and save the soaking liquid in a glass bowl. Dice the bacon and place it into a large sauté pan over medium heat. Add the spices and stir frequently until the bacon is crisp. [That may look more like 20 juniper berries, but you gotta use your own discretion on this one.]
Strain bacon and spices and set aside, leaving the fat in the pan. Add 1 cup of the soaking liquid to the pan slowly, while stirring. Bring to a boil, then reduce heat to a simmer. Reduce by half, then add sugar and stir until dissolved. While mixture reduces, remove spices from bacon and discard. Add the crisped bacon to the drained cabbage and top with the warm bacon fat dressing. Serve immediately.
This is an ideal accompaniment for a rich fatty dish, such as a sauerbraten, but can also work nicely with the dark meat of a smoked turkey.