This is a great vegetable side dish for a number of holiday menus. Roast goose, pork and rouladen (German beef rolls) are a few items that come to mind.
I’m planning on making rouladen and am experimenting with a lightened-up version of the red cabbage I usually make. Everyone adores this cabbage dish, but it calls for lots of butter and sugar. The spaetzle and gravy I’m serving with the rouladen will be quite rich, so I’d prefer the vegetables a bit lighter.
Tonight I substituted olive oil for butter and reduced the sugar — loved the results, but if I were cooking for a dinner party, I’d return the butter to the pan and add a pinch more sugar. Finding time today is an issue, so I purchased a bag of sliced red cabbage instead of slicing red cabbage from the head. A 10-ounce bag works out to be about six cups of raw, thinly sliced cabbage.
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