Ein Prosit, ein Prosit! It’s that time of year again – fall is here, the air is crisp, the leaves are turning a stunning shade of jewel-toned hues, and people are celebrating Oktoberfest. This famous festival that began in Germany has spread throughout the world and serves as a tribute to good beer, food and music.
On October 14-16, High Hampton will be hosting its second-annual Oktoberfest House Party. The celebration will take place on Saturday, October 15th from Noon to 4:30 p.m. and will feature a selection of German foods including bratwursts, Wiener schnitzel, spaetzle, sauerkraut, rotkohl, and more. Beer will be provided by the Heinzelmännchen Brewing Company, based out of Sylva, North Carolina.
Throughout the afternoon, the Atlanta Polka Band will play a number of well-loved German songs, while the Euro Volk Dancers will showcase their dances. Both the band and dancers will be dressed in either lederhosen or dirndls, the traditional outfits that have become a staple at Oktoberfests around the world.
In honor of our festive German celebration, Chef Sean has decided to share his secret recipe for traditional rotkohl, braised red cabbage.
Braised Red Cabbage
Yield: 6 servings
1 head of red cabbage, thinly sliced
2 ounces of olive oil
½ cup of diced onion
1 cup of diced apple
½ cup of red wine
2 cups of sugar
1 bay leaf
2 cinnamon sticks
1 tablespoon of kosher salt
1 cup of water
Heat a large saucepan with olive oil. Add the sliced cabbage and onion to the pan. Next, sauté the cabbage and the onion for about 5 minutes, on medium heat. Add the red wine, water, sugar and spices. Allow to simmer for 30 minutes until the cabbage softens. Add the apples and simmer for 5 minutes more.
Serve as a side dish to any meat-based dish.