braised red cabbage

Braised German Red Cabbage (Rotkohl) is as traditional as it gets and never absent at German festivals or restaurants. It gets its sweet and sour flavor from vinegar, brown sugar, apple and cloves.

German Red Cabbage

Red cabbage (, about 5-6 cups)

apple (,

apple cider vinegar

water

brown sugar

salt

pepper

cloves

Tablespoons butter

Cut the cabbage, shredding  into thin, 1/8&quot;-1/4” thick slices. Put half the shredded cabbage into a medium sized heavy pot.

Grate one-half of the apple on top of the cabbage in the pot. Poke the whole cloves into the other half of the apple and add to the pot.

Add the remaining shredded cabbage on top. In a small bowl add vinegar, water, sugar, salt and pepper. Stir to combine. Pour over cabbage.

Add 2 Tablespoons butter and cover the pot with a lid. Bring to boil, reduce heat to simmer, and cook 1 1/2 - 2 hours.

Remove apple with cloves and discard. Stir mixture and serve.

https://content.jwplatform.com/videos/ddPCuKgr.mp4

Braised German Red Cabbage (Rotkohl) is as traditional as it gets and never absent at German festivals or restaurants. It's sweet and sour flavor comes from brown sugar, vinegar and apple.

This German Braised Red Cabbage is an easy side dish that pairs well with almost any entree!

Braised Red Cabbage

red cabbage, thinly sliced

onion,

Granny Smith apples, sliced (peel on)

bacon grease (or sub with butter)

cider vinegar

sugar

Salt and pepper,

Saute the cabbage, onion and apple in the bacon grease until soft, about 15-20 minutes.

Stir in remaining ingredients; cover and braise until very soft (about 15-20 more minutes). Taste and season with salt and pepper, if necessary. Serve warm or at room temperature.

This vegan red cabbage with apple is a lovely accompaniment to your holiday dishes. Unlike some recipes for red cabbage, this dish is cooked on the stove top rather than in the oven so freeing up some space for all your other holiday dishes!

Vegan Red Cabbage Recipe

red cabbage (finely shredded)

apple

bay leaf

tsp ground cinnamon

maple syrup

water (or vegetable stock)

tsp apple cider vinegar (optional,

salt (to taste)

black pepper (optional,

Add all the ingredients, with the exception of the apple, to a large skillet and bring to a boil. Reduce the heat, give it a good stir, and let simmer for 25 minutes.

Add the apple and cook for a further 10-15 minutes, stirring occasionally. Keep an eye on it towards the end of the cooking time to ensure that it doesn&#39;t start to stick or burn if the water has been evaporated. Add more water as required.

Remove the bay leaf, and serve immediately.

German Red Cabbage is a popular side dish that goes well with hearty meals such as beef rouladen, goulash or roasts. It has an iconic sweet and sour flavour and is cooked with apples and winterly spices.

Traditional German Red Cabbage and Apple Recipe

kg red cabbage (2 lb)

onions (approx 150 gr (5 oz))

apples

butter oil

cinnamon

ml red wine vinegar

ml water (4.2 fl oz)

tbsp sugar

Remove the leaves and stalk from the red cabbage; wash them and cut into fine strips. I suggest shredding them in your food processor to save time. Once transferred into a bowl pour the red wine vinegar over it.

Peel and finely slice the onions.

Peel, core and cube the apples. (appox 3 cm cubes)

In a large saucepan melt the butter or oil on medium heat. Add the onions and fry them until they begin to brown. Now add the sugar and apples and fry until they start to slightly caramelise. Add the cabbage to it and fry for 5 minutes. Continue to stir it to make sure it does not burn.

Add the bay leaf, cloves, salt, cinnamon stick and water. Place a lid on the pot and leave to steam on a low heat for about 1 hour. Stir it occasionally to ensure the bottom does not burn.

If you find the cabbage to liquidy mix 1 tbsp flour with 2 tbsp of water in a little bowl and add to the cabbage pot.

Add more sugar or salt to taste.

Serve immediately or the next day. This dish sometimes tastes even better the next day and freezes well.

To cook in a saucepan

Grease the bowl of your slow cooker with some butter.

Peal and cube the onions.

Peal the apples; remove the core and chop into approx. 2 cm cubes

Add all the ingredients and leave to cook for around 5 hours.

To cook in the slow cooker

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679084362/mdirphr6nvnmpzeehovy.mp4

A short video that shows you have to make this authentic German Red Cabbage with Apple Recipe

German Red Cabbage with Apple

This deep, purple dish is a classic German accompaniment to a hearty meat course.

Braised Red Cabbage with Bacon

bacon,

Tbsp. sugar

yellow onion, finely chopped

salt and black pepper

Granny Smith apple, peeled, cored, and coarsely chopped

Port wine

red wine vinegar

red cabbage (about 3 lb.), cored and thinly sliced

chicken stock

red currant jelly

To a large, wide pot, add the bacon, set over medium high-heat, and cook, stirring frequently, until the fat has rendered and the bacon is just beginning to crisp, about 5 minutes. Add the sugar and continue cooking, stirring continuously, until the sugar has liquified, about 30 seconds. Stir in the onions, season lightly with salt and black pepper, and continue cooking, stirring occasionally, until the onions are golden and soft, about 10 minutes. Stir in the apple, turn the heat down to medium-low, cover, and cook until the apple is tender, 6–8 minutes.

Uncover the pot, stir in the Port, vinegar, and cabbage, then cover and cook until the cabbage is bright purple and slightly wilted, 5–7 minutes. Stir in the stock, season lightly with salt and black pepper, then turn the heat up to medium-high. Bring to a boil, turn the heat down to simmer, cover, and cook until the cabbage is tender but still bright purple, about 1¼ hours.

Uncover the pot, stir in red currant jelly, and season to taste with more salt and black pepper. Continue cooking until the jelly is fully melted and the cooking juices are glossy, 4–5 minutes more. Remove from heat and serve hot.

Rotkohl is a tasty German cabbage side dish with a bold sweet and sour flavor. This is my family&#39;s authentic braised red cabbage recipe!

Rotkohl - German Braised Red Cabbage

red cabbage (about 2 pounds)

onion

tart apple

½ TBSP goose fat

TBSP vinegar (balsamic

tsp sugar

Peel and dice the onion

Over medium heat, melt the goose fat in a large pot.

Add the onions and saute them until translucent.

In the meantime, remove the outer leaves of the cabbage and discard. Cut the cabbage into quarters and cut out the core at an angle. Cut the cabbage into fine strips.

Gradually add the cabbage to the onions.

Peel and cut the apple into small pieces.

Add the apple, bay leaf, cloves, vinegar, sugar, salt, and water to the cabbage.

Stir well. Cover the pot with a lid and turn the heat to low. Simmer the cabbage until soft, up to 2 hours. Check occasionally so that the bottom doesn&#39;t burn.

Season to taste with more salt, sugar, and/or vinegar.

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German Red Cabbage

Braised Red Cabbage

Vegan Red Cabbage Recipe

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Braised Red Cabbage with Bacon

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