Rotkraut: Sweet and sour red cabbage, often cooked with apples
Welcome to a taste of authentic German cuisine! Today, I'm excited to share with you a classic side dish that you’ll often find on tables throughout Germany: Hearty German Red Cabbage, known as Rotkohl. It’s a robust and flavorful dish that pairs wonderfully with a variety of main courses. This recipe comes straight from the heart of German home cooking, brought to you by the delightful culinary creator at My German Recipes on YouTube. Let's get cooking!
Ingredients:
- 1 head of red cabbage
- 1-2 tart apples
- 1 onion
- Vegetable oil or lard
- 2 cinnamon sticks
- 5 allspice berries
- 1 bay leaf
- 3 whole cloves
- 3 juniper berries
- Black currant jelly or fruit spread (substitute with blackberry if unavailable)
- Water, as needed
- Sugar, to taste
- Red wine vinegar, to taste
- Salt, to taste
- Pepper, to taste
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Equipment: Knife, cutting board, large pot, stovetop, strainer (if using fruit spread)
Servings: 4-6
Instructions:
1. Start by preparing your red cabbage. Remove the outer leaves, cut the cabbage in half, then quarters, and finely slice it into thin strips using a knife or a shredding tool.
2. Peel and chop the apples into small pieces, following the German tradition for cooked applications.
3. Dice the onion finely.
4. Heat some oil or lard in a large pot over medium heat. Sauté the onions until translucent.
5. Add the prepared red cabbage and apples to the pot and continue to sauté for a few more minutes.
6. Add the cinnamon sticks, allspice berries, bay leaf, whole cloves, and juniper berries to the mix.
7. Season the mixture with a bit of salt, sugar, and pepper. You can adjust these flavors later based on your personal preference.
8. Pour in just enough water to allow the cabbage to cook without becoming too dry.
9. Reduce the heat and let the mixture simmer with a lid on for approximately 45 minutes. Check regularly to ensure there’s enough liquid and add more water as needed.
10. If using black currant fruit spread, gently heat it until it liquefies, and then strain to remove seeds. Aim to replicate the consistency of jelly.
11. After 45 minutes, check the cabbage's taste and adjust the seasoning with salt, sugar, red wine vinegar, and pepper as needed.
12. Once the cabbage is tender and the flavors are balanced to your liking, it's ready to serve. Be sure to remove the whole spices before serving if possible.
Cooking Tips:
- The black currant jelly adds a tartness to the dish, so substitute with a similar tart fruit preserve if black currant is unavailable.
- For a richer flavor, you can sauté the cabbage in lard instead of vegetable oil.
Please enjoy this traditional German side dish courtesy of My German Recipes on their YouTube channel: https://www.youtube.com/@MyGermanRecipes
#germancuisine #redcabbage #traditionalrecipe
YouTube channel - My German Recipes: https://www.youtube.com/@MyGermanRecipes
Rotkraut: Sweet and sour red cabbage, often cooked with apples
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