Braised red cabbage

Sat, 29 Aug 2026 00:00:00 +0000

Cabbage is a comforting side dish on a cool, dark evening. It pairs nicely with schnitzel, sausage, roasts, and dumplings.

Ingredients

2 tbsp butter
1 small red cabbage, sliced thin, about 565 g (1¼ lb)
80 ml (⅓ cup) water
60 ml (¼ cup) red wine
2 tbsp red wine vinegar, or to taste
2 tbsp white sugar
Pinch of caraway seeds
Salt and pepper, to taste

Method

Halve the cabbage. Make an angled cut at the base of each half to trim out the core and the thick white ribs. Flip each half to the cut side and slice into thin ribbons; the exact thickness doesn’t matter as long as the cut is consistent, so it all cooks at the same rate.

Bienenstich

Mon, 08 Jun 2026 00:00:00 +0000

This is one of our cherished family recipes. It’s a light, sweet dessert, that serves well with coffee or tea.

This is a Rille Family Recipe! Oma Rille’s sister, Erika, used to make this cake for each family gathering and it was always a family favourite. It was almost not a Rille Family gathering without Bienenstich. I had asked my Great Auntie Erika for this recipe a few times and she replied that she thought she had already given it to me. Then one day, I received a letter from Great Auntie Erika; she had written out the recipe and on the bottom of the recipe had written, “Good Luck, Happy Baking, Enjoy. Auntie Erika. Love you. Tell me how you made out.” Auntie Erika passed away before I ever had a chance to make the recipe and let her know how delicious it was! Now I try to make Bienenstich for Rille Family gatherings or events. I’m going to write out the recipe in the format of Auntie Erika’s letter.

German on Bruce loves to cook

Braised red cabbage

Ingredients

Method

Bienenstich