Rotkohl (Braised German Red Cabbage)
A delightfully sweet and tangy red cabbage to compliment your favorite German dish!
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.
Notes
Note: Our preference is slightly soft but with a little bite, al dente. If you prefer softer cabbage add additional time to final step and check every several minutes until it reaches desired texture.