German Red Cabbage (Rotkohl)
Serves 8
30 mins prep
150 mins cook
180 mins total
This authentic German red cabbage recipe was always a staple at my Oma's house growing up in Germany.
The sweet and sour notes in this traditional red cabbage recipe go so perfectly with a German roast (try my Sauerbraten or Glühweinbraten). A classic German meal is often not complete without some Rotkohl or Blaukraut (the naming depends on the region of Germany).
You'll also want to pair it with some German potato dumplings (Kartoffelknödel), German bread dumplings (Semmelknödel), or the traditional German egg noodles called Spätzle.
Rinse, quarter, remove the core, and thinly slice the cabbage. It's easiest and fastest to achieve this using a mandolin slicer and a protective glove for safety.
¼ kilogram red cabbagePeel and medium dice the onion. Peel, core and medium dice the apples.
¼ yellow onion¾ applesHeat the bacon grease in a large pot on medium high. Add onions and cook until starting to brown. Stir in the sliced cabbage and allow to wilt for a couple of minutes.
7 ½ grams bacon greaseAdd the apple, bay leaf, whole cloves, some salt, brown sugar, vinegar, jam and ½ cup of water. Cover with a lid, turn to low heat, and let cook for about 2 hours. Stir occasionally and add more water when needed.
¼ bay leaf1 whole cloves½ Tablespoons red wine vinegar⅕ cup water½ Tablespoons brown sugar½ Tablespoons lingonberry jamIn a separate small bowl, whisk together 1 tablespoon of cornstarch or flour with 2 tablespoon of water and add to the cooked red cabbage.
¼ tablespoon cornstarch½ Tablespoons waterSeason to taste with salt, sugar and vinegar and serve hot.
salt and pepper
