Wolfgang Puck jazzes up sauerkraut by using red cabbage, and the addition of some Granny Smith apples, ginger powder, and a whole cinnamon stick turns the volume up to 11. Jawohl!
- ¼ cup peanut oil
- 1 medium red onion, sliced
- 1 cup brown sugar
- 2 organic Granny Smith apples, sliced
- ½ cup red wine vinegar
- 2 cups red wine
- 2 cups orange juice
- 1 cinnamon stick
- 3 teaspoons ginger powder
- Salt and pepper, to taste
- 4 pounds organic red cabbage, julienned
Preheat the oven to 350 degrees.
Heat a heavy casserole over medium heat. Add the peanut oil. Sauté the red onion until translucent. Sprinkle in the brown sugar and cook for a few minutes until it starts to caramelize.
Add the apples and deglaze with the red wine vinegar. Bring to a boil. Add the red wine, orange juice, cinnamon stick, and ginger powder. Season with salt and pepper, to taste. Simmer for 5 minutes.
Add the red cabbage and continue to simmer for about 10 minutes on top of the stove.
Cover the pot with foil and place in the oven for about 45 minutes. Remove from the oven. Taste and adjust seasoning, if necessary.