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German Red Cabbage recipe

  • Author: Sophia

Ingredients

Scale

Main Ingredients:

    • 1 medium head of red cabbage (about 2–2.5 lbs / approx. 1 kg), cored and thinly shredded

    • 2 medium apples (such as Granny Smith, Braeburn, or Honeycrisp), peeled, cored, and grated or thinly sliced

    • 1 medium yellow onion, thinly sliced or chopped

    • 2 tablespoons unsalted butter or vegetable oil (or bacon fat for extra flavor)

For the Braising Liquid & Seasonings:

    • 1/2 cup apple cider vinegar (or red wine vinegar)

    • 1/4 cup water (or apple juice for extra sweetness/apple flavor)

    • 2–3 tablespoons granulated sugar (or brown sugar), adjust to taste

    • 1 teaspoon salt (or to taste)

    • 1/2 teaspoon black pepper (or to taste)

    • 4–6 whole cloves

    • 1–2 dried bay leaves

    • Optional: 3-5 juniper berries, lightly crushed

    • Optional: 1/4 teaspoon ground allspice (if not using whole berries)

Instructions

    1. Prepare the Cabbage and Apples: Core and thinly shred the red cabbage. Peel, core, and grate or thinly slice the apples. Thinly slice or chop the onion.

    1. Sauté Onion: Melt the butter (or oil/bacon fat) in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced/chopped onion and cook, stirring occasionally, for 5-7 minutes, until softened and translucent but not browned.

    1. Add Cabbage and Apples: Add the shredded red cabbage and grated/sliced apples to the pot with the onions. Stir well to combine. Cook for 5-7 minutes, stirring occasionally, allowing the cabbage to wilt slightly.

    1. Add Braising Liquid and Seasonings: Pour in the apple cider vinegar and water (or apple juice). Sprinkle with the sugar, salt, and pepper. Add the whole cloves (you can stud them into a piece of onion or apple for easy removal later, or place them in a spice sachet), bay leaves, and optional juniper berries/allspice. Stir everything together thoroughly to ensure the cabbage is well-coated.

    1. Braise the Cabbage: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let the cabbage braise for 45 minutes to 1.5 hours.

        • The cooking time depends on how tender you like your cabbage. For slightly firmer cabbage, aim for the shorter end. For very tender, almost melting cabbage, braise for the longer duration.

        • Stir the cabbage occasionally (every 20-30 minutes) during braising to prevent sticking and ensure even cooking. Add a tablespoon or two more water or apple juice if the mixture looks too dry.

    1. Taste and Adjust: After the initial braising time, remove the lid. The cabbage should be tender and have a vibrant deep purple color. Remove the bay leaves, whole cloves (and juniper berries/allspice if used and not in a sachet). Taste the Rotkohl and adjust seasonings as needed.

        • If it’s too tart, add a little more sugar (1 teaspoon at a time).

        • If it’s not tangy enough, add a splash more vinegar.

        • Adjust salt and pepper to your preference.

    1. Final Simmer (Optional): If there’s a lot of excess liquid and you prefer a less “saucy” Rotkohl, you can simmer it uncovered for another 10-15 minutes, stirring occasionally, to allow some of the liquid to evaporate and the flavors to concentrate further.

    1. Serve: Serve the German Red Cabbage warm as a side dish. It’s particularly good with roasted meats, sausages, or poultry.

Nutrition

  • Serving Size: one normal portion
  • Calories: 80-120

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Find it online: https://vintagecooks.com/german-red-cabbage-recipe/