German Red Cabbage Recipe (Rotkohl)
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5.0
9 reviews
Excellent
German Red Cabbage Recipe (Rotkohl)
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This classic bold flavored German Red Cabbage Recipe is braised until tender with wine, spices, sugar, and vinegar for an unbelievable vegetable side dish.
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Ingredients
- ¼ cup lard
- 1 peeled thinly sliced red onion
- 2 cored peeled, and thinly sliced Granny Smith apples
- 1 head cored and thinly sliced red cabbage
- ¾ cup dry red wine
- 2 teaspoons granulated sugar
- 4 cloves
- 2 bay leaves
- 3 tablespoons red wine vinegar
- 2 cups water
- 2 tablespoons currant jelly
- coarse salt and cracked pepper to taste
Instructions
- Add the lard to a large rondeau or pot and heat over medium heat.
- Place in the onions, gently season with salt, and sauté for 4 to 5 minutes or until they start to turn brown.
- Turn the heat down to medium-low and cook for 10 to 12 minutes while stirring occasionally.
- Stir in the apples over medium-high heat and sauté for 3 to 4 minutes.
- Next, add in the cabbage, gently season with salt, and sauté for 2 to 3 minutes to break it down a little.
- Deglaze with the red wine and cook until it is mostly absorbed or only a few tablespoons remain.
- Add in the sugar, cloves, bay leaves, vinegar, and water and stir until combined.
- Place on a lid and simmer over low to medium heat for 30 minutes.
- Remove the cover and continue to cook until any remaining liquid is reduced to 2 to 3 tablespoons, which takes about 20 to 25 minutes.
- Remove the cloves and bay leaves and stir in the jelly until it is melted in.
- Adjust the seasonings with salt and pepper and serve.
Notes
- Make-Ahead: This is meant to be eaten within 30 minutes of making it. You can keep it warm over very low heat covered in a pan for up to 1 hour before serving. This may cause the cabbage to soften more.
- How to Store: Cover and keep the red cabbage in the refrigerator for up to 5 days. This freezes well and is covered for up to 3 months. Thaw in the refrigerator for one day or until thawed.
- How to Reheat: Add two tablespoons of oil or lard to a large frying pan over high heat until it smokes lightly. Place in the desired amount of fried cabbage and sauté for 3 to 4 minutes or until warm. Adjust the seasonings with salt and pepper and serve.
- If bacon is not an option, you can fry the cabbage in neutral-flavored oil or clarified butter.
- Other spices you can add to the cabbage are star anise, cinnamon stick, and juniper berries.
- Be sure to watch my Pork Schnitzel Recipe video to see how I push the cloves into an onion ring so that they are easy to fish out once the cabbage is done cooking.
Nutrition Information
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Calories
115kcal
(6%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
0.4g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.03g
Sodium
44mg
(2%)
Potassium
439mg
(13%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Vitamin A
1671IU
(33%)
Vitamin C
84mg
(93%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 44mg | 2% |
| Potassium | 439mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 1671IU | 33% |
| Vitamin C | 84mg | 93% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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