Rotkraut with instructions

This recipe for rotkraut, a tart dish of pickled red cabbage simmered with warm spices in a dry red wine, came to The Times from Debbie Himmler of Cincinnati. The dish, a nod to her grandparents’ German heritage, makes regular appearances on her family’s Thanksgiving table, but can be served year round. It’s best prepared a day or two ahead, and also freezes well — a real boon if you’re planning a big meal. Just reheat it in a covered saucepan on the stove the day you plan to serve it.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine cabbage, wine, brownsugar, salt, cayenne, cloves, bay leaves and aples in al arge pot and bring to a simmer. Simmer, covered, for 20 minutes.

Step 2

In a small bowl, whisk the cornstarch into the vinegar, then add to the pot along with the butter; stir until butter is melted. Simmer, uncovered, 20 more minutes, or until most of the liquid has cooked off and cabbage is very tender. Remove bay leaves before serving.

Step 3

Tip This tastes best if it is made a day or two ahead, and can be reheated in a covered saucepan the day you plan to serve it.

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