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Found on cooking.nytimes.com
| Title: | Rotkraut Recipe |
| Descrition: | 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 |
Rotkraut
Produce
Baking & Spices
Oils & Vinegars
Dairy
Beer, Wine & Liquor
The first person this recipe
Found on cooking.nytimes.com
NYT Cooking
Rotkraut Recipe
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
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