German Red Cabbage (Rotkohl)
This delicious German Red Cabbage (also known as Rotkohl or Blaukraut depending on which part of Germany you are in) is a fantastic sweet and sour recipe that is served with many traditional German dishes.
Servings: 6 -8 servings
- 2 Tablespoons butter
- 1 yellow onion chopped
- 1 large Granny Smith apple peeled and chopped
- 1 head red cabbage sliced very thin
- 3 Tablespoons red wine vinegar
- 1 cup apple cider or apple juice
- 1 Tablespoon granulated sugar
- 1 bay leaf
- 2 whole cloves
- 2 juniper berries
- ½ teaspoon salt
Melt butter in large dutch oven over medium-high heat. Add the chopped onion and apples and saute for 7-10 minutes until soft.
Add the cabbage to the onions and apples, and cook 5 minutes, stirring frequently.
Add the red wine vinegar, apple cider, sugar, bay leaf, cloves, juniper berries, and salt. Bring the liquids to a boil, then cover and reduce heat to a simmer.
Simmer for 1 hour until cabbage is soft but not mushy. Serve warm or cold.
Many traditional recipes also called for 2 tablespoons of cherry preserves or red currant jam, but that's not as easy to find and I never have it on hand, so I leave it out and don't really notice a difference.
A mandoline makes slicing an entire head of cabbage quick and easy. Just be careful of your fingers!
Calories: 131kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 268mg | Potassium: 451mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1699IU | Vitamin C: 83mg | Calcium: 75mg | Iron: 1mg