Photography by Murray Hall; Food Styling by Jessie YuChen
Ursula Heinzelmann, author of our December 2007 feature story, “A Night in Berlin,” prepared this sweet-tart side dish as part of a holiday feast among family and friends. Rotkohl is a traditional accompaniment to venison, but it shines brightly alongside any hearty fall or winter braise. The secret to preserving the red cabbage’s deep purple hue is in keeping the pot covered while it cooks.
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Yield: 6–8 Time: 1 hour 50 minutes 6 slices bacon, coarsely chopped 1 Tbsp. sugar 1 large yellow onion, finely chopped Kosher salt and freshly ground black pepper 1 large Granny Smith apple, peeled, cored, and coarsely chopped ⅓ cup Port wine ¼ cup red wine vinegar 1 large head red cabbage (about 3 lb.), cored and thinly sliced 2 cups chicken stock ¼ cup red currant jelly Instructions To a large, wide pot, add the bacon, set over medium high-heat, and cook, stirring frequently, until the fat has rendered and the bacon is just beginning to crisp, about 5 minutes. Add the sugar and continue cooking, stirring continuously, until the sugar has liquified, about 30 seconds. Stir in the onions, season lightly with salt and black pepper, and continue cooking,
