Recipe: 2020 German Red Cabbage (Rotkohl)

German Red Cabbage (Rotkohl). And Rotkohl takes the humble red cabbage and transforms it into a wonderful dish that traditionally accompanies beef roasts, Rouladen and Sauerbraten. So cabbage, especially red cabbage, is one of man's best friends - a superfood. And here is a delicious, traditional German way of preparing it.

German Red Cabbage (Rotkohl) German Red Cabbage (Rotkohl) is a popular German side dish that is very easy to make from scratch! It tastes so aromatic with a distinctive sweet and slightly sour flavor and makes a perfect side for a roast dinner together with spaetzle or potato dumplings. This recipe for braised red cabbage. You can cook German Red Cabbage (Rotkohl) using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of German Red Cabbage (Rotkohl)

  1. Prepare 1 head of red cabbage, cored, thinly sliced, roughly chopped.
  2. It's 1.5 tbsp of butter.
  3. Prepare 1 of small sweet onion, finely chopped.
  4. You need 2 of small tart apples, peeled, cored, finely chopped.
  5. It's 3/4 cup of red wine (or vegetable broth).
  6. You need 1/2 cup of apple-cider vinegar.
  7. You need 1/3 cup of white sugar (or brown).
  8. Prepare 1 tsp of salt.
  9. Prepare 1 of Spice bag (step5), includes..
  10. Prepare 3-4 of juniper berries (optional, but authentic).
  11. It's 4-5 of whole allspice.
  12. You need 4-5 of whole cloves.
  13. You need 3-4 of whole peppercorns.
  14. You need 1 of bay leaf.
  15. It's 1 tbsp of cornstarch.

Rotkohl is a classic German side dish for braised red cabbage. It may be served with or without bacon and it has a very distinct sweet and sour cabbage flavor. It's braised in apple cider with a touch of sugar (sometimes with the addition of cherry preserve) and spices then finished off with an apple cider. Looking for grandmas red cabbage recipe?

German Red Cabbage (Rotkohl) step by step

  1. Remove bad leaves from the cabbage. Cut the head into quarters with a large knife. Slice out the core. Place cabbage on its flat side and very thinly slice it up. Chop all these slices crosswise (roughly). Discard any flat pieces and chunks..
  2. Place the shredded cabbage in a large bowl. Repeat this process for all cabbage quarters..
  3. In a large pot over medium heat, melt the butter and add the onions. Sauté for 4-5 minutes. Add the cabbage, stir a few times, and cook for 5 minutes..
  4. Next, add the apples, red wine or broth, apple-cider vinegar, sugar, and salt. Bring to a boil, and then reduce the heat to low and cover..
  5. [If using ground spices skip this step, and add to pot] While this begins to simmer, take a piece of cheesecloth (4”x4”) and place the rest of the whole spices in the center of the cloth. Bring the four (4) corners up together, tie with kitchen string, to form a bag..
  6. Add this to the pot, cover and simmer for 70-80 minutes. Stir occasionally. [Add more wine or broth if needed. Most times it’s not needed].
  7. When done, place cornstarch (or flour) in a cup. Drain some of the cabbage juice (~3 tablespoons) into the cup and blend well. Add red wine (~2 tablespoons) to darken the liquid. Add this back into the pot and remove the spice bag..
  8. Raise the heat to medium and begin to stir until thickened, about 2 minutes. Adjust the taste to your liking with a bit more sugar and/or vinegar. Place in a large serving bowl and top with a sprig of parsley..

If she was German, there is a chance that this is what you've been looking for! My red cabbage recipe has a. Here is one recipe for German Red Cabbage (Rotkohl) that we make quite often. It is a traditional accompaniment for roast goose or bratwurst and potato purée. This is not made with any flour, so it's wheat free.

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