German Red Cabbage
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4.9
60 reviews
Excellent
German Red Cabbage
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This German Red Cabbage aka Rotkohl is a heartwarming symphony of flavors. Imagine the sweet allure of apples and brown sugar dancing with the zesty kick of white vinegar, all woven together with savory bacon bits and tender cabbage. A traditional gem that shines in any meal setting, this recipe brings both comfort and culinary delight to the table.
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Ingredients
- 1 large red cabbage shredded, about 8-10 cups
- 8 lices Bacon diced
- ½ cup brown sugar packed
- 4 teaspoon all-purpose flour all purpose
- 2 cups water
- 1 cup white vinegar
- 2 teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 medium onion diced
- 2 apples diced small, I used Gala
Instructions
- Add all the cabbage to a large stock pot or dutch oven with the salt, 1 cup of water, and ½ cup vinegar. Bring everything to a boil, then reduce the heat to a simmer. Cook for 10 minutes, stirring occasionally.
- Meanwhile, fry the bacon. Reserve 2 teaspoon of the bacon fat and discard the rest. Drain any liquid off the cabbage after it's done simmering, if needed.
- In the frying pan with your reserved bacon fat over medium heat, stir in the brown sugar and flour. Add the remaining cup of water and ½ cup vinegar. Stir in the salt, pepper, and onion, then simmer for 5 minutes, until the onion softens.
- Pour the prepared sauce into the pot with the cabbage. Add the bacon and apples, then stir to combine. Bring everything up to a gentle boil, then reduce the heat to a low simmer.
- Simmer for 3-5 hours, checking frequently and stirring. Keep a mixture of 3/4 cup water and ¼ white vinegar on hand. Add a splash of this mixture if your cabbage starts to dry out.
Equipments used:
Notes
- Type of Apple: Gala apples were used for this recipe due to their sweetness, but feel free to use other sweet apples like Honeycrisp or Fuji. Avoid tart apples as they can alter the flavor profile.
- Adjusting Acidity: If you find the dish too tangy, reduce the amount of vinegar slightly during your next cook. Remember, it's easier to add more vinegar later than to correct an overly tangy dish.
- Bacon Bits: If you're in a hurry, store-bought bacon bits can be used as a substitute, but freshly cooked bacon provides a richer flavor.
- Slicing Cabbage: For even cooking, ensure the cabbage is uniformly shredded. A mandoline slicer can be quite handy for this, but a sharp knife works just as well.
- Consistency: The longer the cabbage simmers, the softer and more flavorful it becomes. However, if you prefer a bit of crunch, reduce the simmering time.
Nutrition Information
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Serving
1serving
Calories
227kcal
(11%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
15mg
(5%)
Sodium
774mg
(32%)
Potassium
478mg
(14%)
Fiber
4g
(16%)
Sugar
24g
(48%)
Vitamin A
1615IU
(32%)
Vitamin C
84mg
(93%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 227kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 15mg | 5% |
| Sodium | 774mg | 32% |
| Potassium | 478mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 1615IU | 32% |
| Vitamin C | 84mg | 93% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
60 reviews
Excellent
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