A delightful twist on the classic German Rotkohl, this recipe combines red cabbage with apples and a medley of spices for a flavorful side dish.
Cook the smoked bacon in a large skillet over low heat until the fat is rendered.
Use low heat to render the fat slowly and avoid burning the bacon.
Add the chopped red onion, grated ginger, and cinnamon stick to the skillet. Cook until the onion softens.
Stir frequently to prevent the onion from sticking to the skillet.
Stir in the shredded red cabbage and cook until slightly caramelized.
Caramelizing the cabbage enhances its natural sweetness.
Add the marjoram, garam masala, red wine vinegar, and Madeira wine. Mix well.
Deglaze the skillet with the wine to incorporate all the flavors.
Include the bay leaf, clove, and diced apple. Cover and simmer on low heat for 1 hour, stirring occasionally.
Check occasionally to ensure the cabbage doesn't stick to the skillet.
Uncover and stir in the brown sugar and maple syrup. Cook until the liquid reduces.
Adjust the sweetness to your preference by adding more or less sugar.
Remove the cinnamon stick and bay leaf before serving.
Ensure no whole spices remain in the dish for a smooth eating experience.
Serve warm as a side dish and enjoy.
Garnish with fresh herbs for added color and flavor.
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