German Red Cabbage (Rotkohl)
User Reviews
5
German Red Cabbage (Rotkohl)
Description
German Red Cabbage (Rotkohl) features red cabbage cooked slowly with apples, onions, and a mix of spices including bay leaf, whole cloves, and juniper berries. The cabbage is sautéed initially with butter, onions, and apples to soften and develop base flavors, then simmered gently in a mixture of red wine vinegar and apple cider with sugar for a lightly sweet and tart profile. The long simmering ensures the cabbage becomes tender without turning mushy.
The dish has a characteristic balance of savory and sweet, with the vinegar and cider adding brightness and the spices providing warm aromatic tones. The finely sliced cabbage texture softens but keeps enough body to make it a pleasant side.
Rotkohl is traditionally served alongside rich dishes like roasts and sausages, complementing heavier meats with its acidity and slight sweetness. It can be enjoyed warm directly from the pot or cooled and served as a crisp side or salad component.
Using a mandoline can speed up slicing the cabbage finely and evenly. Cherry preserves or red currant jam are sometimes added for extra sweetness, but omitting them doesn’t greatly affect the flavor.
Ingredients
- 2 Tablespoons butter salted
- 1 yellow onion chopped
- 1 large apple peeled and chopped, Granny Smith
- 1 head red cabbage sliced very thin
- 3 Tablespoons red wine vinegar
- 1 cup apple cider or apple juice
- 1 Tablespoon granulated sugar
- 1 bay leaf
- 2 clove whole
- 2 juniper berries
- 1/2 teaspoon salt
Instructions
- Melt butter in large dutch oven over medium-high heat. Add the chopped onion and apples and saute for 7-10 minutes until soft.
- Add the cabbage to the onions and apples, and cook 5 minutes, stirring frequently.
- Add the red wine vinegar, apple cider, sugar, bay leaf, cloves, juniper berries, and salt. Bring the liquids to a boil, then cover and reduce heat to a simmer.
- Simmer for 1 hour until cabbage is soft but not mushy. Serve warm or cold.
Notes
- Consider using a mandoline to slice the cabbage thinly and evenly for best texture.
- Omitting cherry preserves or red currant jam is acceptable and won’t significantly change the dish.
- Serve the dish warm or cold depending on your preference or meal context.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 268mg | 11% |
| Potassium | 451mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 1699IU | 34% |
| Vitamin C | 83mg | 92% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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