GOLDEN VALLEY, Minn. -- Today, Erica Christ from the Black Forest Inn joined us to talk about their "10 Days of Oktoberfest"
celebrations. Erica said this year's festivities include three new nights "German Chocolate", "Schlager", and "Drain the Keg" - and the current crowd pleasers, such as the four years and running with brute strength "David Hasselhoff Night." For a complete list of events, click here.
The Black Forest Inn's 10 Days of Oktoberfest is going on now through Sunday, October 3. The Black Forest Inn is located at 1 E 26th Street in Minneapolis.
For reservations and more information, call 612-872-0812 or visit http://www.blackforestinnmpls.com/.
Black Forest Inn's Red Cabbage
10 - 12 servings
This is enough for a holiday dinner. It also keeps & re-heats very well so a big batch can be eaten over time. Though the recipe calls for 5 pounds of cabbage, the yield is just under 4 pounds of cabbage.
1 ¾ cups Red wine vinegar
3 cups Applesauce
5/8 cups Sugar
1 ¼ tsp Ground clove
2 ea Bay leaf
3 tbsp Salt
1 ¼ tsp Ground pepper
12 oz (1 ½ cup) Apple cider
5 lb Sliced Red Cabbage
¾ lb Diced Onion
1. Combine vinegar, applesauce, sugar, cloves, bay leaf, salt and pepper in a large cooking pot and bring to a boil.
2. Mix well. Cook approximately 10 minutes.
3. Add the cabbage and onion and cook approximately 13 minutes. Cabbage should be a little crunchy.
4. Serve warm. Remove the bay leaves before serving (though they can be stored with the cabbage). In the restaurant we make our red cabbage ahead of time and reheat it before serving. The flavor is as good or better over the next several days. Just be sure not to cook it a lot more.