I'm new to the forum but looking for someone that may have some knowledge in authentic German cuisne.
I am the owner and chef of a food truck and I'm looking to add some new recipes to the menu. Any help is appreciated.
your recipe sounds just about right. In my region, many home cooks also add a citric component, usually orange juice or peel. I know an old lady who cooks the red cabbage in glühwein (mulled red wine), as it pretty much contains everything you need, i.e. spices such as clove and star anise, red wine and orange. We don't get cider vinegar over here, so most cooks will use red wine vinegar. It is not meant to be a sour dish, however, so go easy on the vinegar - use it more like a condiment. Traditionally, people used to use their smoked green bacon (i.e. lardo) for sweating off the onions.