It’s Oktoberfest and there’s no better time to break out some German recipes along with the lederhosen and German beer. What an opportunity to switch up your dinner options or, in the event you are a lover of German food, now is a great time to add it to the menu. Oktoberfest is celebrated in September (much to the surprise of many) and typically concludes on the first Sunday of October. It’s a celebration that has traveled far beyond German and even European borders. Learn more about it here. If you’ve had the pleasure of trying Rotkohl (or Blaukraut, braised German red cabbage) in a restaurant or at home then you know it’s a delicious sweet and slightly tangy side dish that pairs well with a lot of German main courses.
This dish does take a little time but not it’s very simple to make from scratch. We love it and make big batches. Two common items you’ll need are a mandoline slicer and a Dutch oven (affiliate links). If you don’t have these items in your kitchen we recommend changing your ways as these are valuable tools to have on hand. The links provided are affordable, quality options.
Ready to see just how easy this is? Follow along for a very succinct process.
Preparation: Rotkohl (Braised German Red Cabbage)
Also known as blaukraut once prepared. Gather up the ingredients in the recipe card below and prep accordingly.
Melt the butter over medium heat in a Dutch oven, high walled pan or stock pot. Saute the onions and apples until tender, 6 – 8 minutes.
Add the cabbage and thoroughly mix, cook for an additional 4 – 5 minutes. Stir in the broth and vinegars. Add the remaining ingredients, cover and simmer for 55 – 60 minutes, or until desired texture. Look how beautiful that is… now crack open a Paulaner and serve as a side for roasts or your favorite German dish – like this Jagerschnitzel.
Equipment: Rotkohl (Braised German Red Cabbage)
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We used our “do-everything” Lodge Enameled Cast Iron Dutch Oven. If you don’t have one of these, you should. It is worth every penny. It is so versatile and cleans up easy. We also used the ever-so-handy mandoline slicer – a tremendous tool for thin slicing just about anything. Check these options out (affiliate links).
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Rotkohl (Braised German Red Cabbage)
Equipment
- Mandoline Slicer
- Dutch Oven
Ingredients
- ¼ cup Butter, unsalted
- 1 Yellow or Sweet Onion, diced
- 1 Apple, Granny Smith Thinly sliced by knife or mandoline (or grated)
- 1 head Red Cabbage, medium Thinly sliced by knife or mandoline
- 1½ – 2 cups Vegetable Broth
- ¼ cup Red Wine Vinegar
- ¼ cup Apple Cider Vinegar
- 2 tbsp Cherry Preserves
- 1 Bay Leaf
- 1-2 tbsp White Sugar Adjust for taste
- Salt and Pepper, to taste
- 2-3 Juniper Berries (optional)
- 2-3 Cloves (optional)
Instructions
- Melt butter over medium heat in a Dutch oven, high walled pan or stock pot. Saute onions and apples until tender, 6 – 8 minutes.
- Add the cabbage and thoroughly mix, cook for an additional 4 – 5 minutes. Stir in the broth and vinegars. Add the remaining ingredients, cover and simmer for 55 – 60 minutes, or until desired texture. Serve as a side for roasts or your favorite German dish.
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