I grew up in a German family in a predominantly German suburb, but let me tell you, I never liked German food (much to my Grandmother’s dismay). But as the years have gone on and nostalgia for those family meals has kicked in, I’m much more willing to enjoy the cuisine I once dismissed!

So yesterday I headed to the kitchen to prepare one of the dinners I vividly remember being served on many a Sunday: Schnitzel with spätzle, a brandy cream gravy and braised red cabbage. Now full disclaimer: this is not a quick weeknight dinner, but it was a beautiful afternoon of cooking, telling family stories and of course enjoying some dry Riesling! I figured it was also easier to break the recipes into smaller bits, so let’s start with the red cabbage.

2 tbsp unsalted butter
1/2 head of red cabbage, chopped
1 small onion, diced
1 apple, diced
2 tbsp sugar
1/4 cup rice wine vinegar
1/4 cup chicken or vegetable stock
salt & pepper to taste
1 tsp anise seed

In a Dutch oven, melt the butter then sauté the onion and apple about 5 minutes or until soft. Add the red cabbage and toss with the sugar. Add in the rice wine vinegar and stock and heat till just boiling. Season with salt & pepper and stir in the anise seed. Reduce heat to a simmer. Cover and let everything come together in the pot for at least 30 minutes.

Even my husband who is not a red cabbage fan had multiple servings so I’m calling this a win!

Coming up in part two: we’ll make Spätzle!