German-Inspired Red Cabbage (Rotkohl)
User Reviews
4.9
German-Inspired Red Cabbage (Rotkohl)
Description
German-Inspired Red Cabbage (Rotkohl) begins by cooking shredded red cabbage and sliced apples in boiling water until slightly softened. A dressing made from neutral oil, apple cider vinegar, flour, brown sugar, salt, black pepper, and optional caraway seeds is whisked and poured over the cabbage mixture. The cabbage cooks uncovered, allowing flavors to meld and the texture to soften further.
The dish balances the natural tartness of the cabbage and apples with sweet and tangy notes from brown sugar and vinegar. The slight thickening from flour in the dressing gives it a glossy coating, while caraway seeds add distinctive aromatic flavor when used.
Rotkohl works well as a warm side dish for meat or potato-based meals, often popular in colder seasons. The recipe notes that flavor improves with resting time, making leftovers particularly flavorful.
Preparation time can be reduced with a mandoline for shredding, and cooking longer enhances flavor depth. Adjust vinegar and sugar at the end to achieve a preferred balance between acidity and sweetness.
Ingredients
- 1 head red cabbage quartered, cored, and finely shredded
- 3 medium apple peeled, cored, and sliced
- ¾ cup water boiling
- 3 tablespoons neutral oil (canola, vegetable, etc.l
- ¼ cup apple cider vinegar
- 1 ½ teaspoons all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon caraway seeds (optional)
Instructions
- In a large covered pot over medium heat, add the shredded cabbage and sliced apples. Pour in the boiling water, cover, and cook for 10 minutes until the cabbage begins to soften.
- In a small bowl, whisk together the oil, apple cider vinegar, flour, brown sugar, salt, black pepper, and caraway seeds (if using).
- Pour the mixture over the cabbage and apples, stirring to combine.
- Cook uncovered for 20 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together.
- Serve warm as a side dish.
Notes
- Use a mandoline slicer to quickly and evenly shred the cabbage.
- Cooking time affects flavor; thinner cabbage cooks faster, but longer cooking (50-60 minutes) deepens taste.
- Taste and adjust vinegar and sugar at the end to balance acidity and sweetness.
- Leftovers taste better the next day, allowing flavors to mature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 817mg | 34% |
| Potassium | 466mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
| Vitamin A | 1613IU | 32% |
| Vitamin C | 84mg | 93% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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