Rotkohl: Braised red cabbage.
Rotkohl, also known as Braised Red Cabbage, is a classic German side dish that features sweet and sour flavors. This recipe is made with red cabbage shredded and slowly braised with apples, onions, vinegar, sweetener, and spices such as cloves, bay leaves, and juniper berries. The slow cooking process allows the cabbage to soften and absorb the rich flavors of the aromatic ingredients, leading to a dish that complements roasts, sausages, and other hearty meat dishes. Served warm, it's a comforting addition to any autumn or winter meal, and the vibrant color makes it an eye-catching side.
Introduction:
Many treasures come from the German culinary repertoire and among them is the delightful, traditional side dish known as Rotkohl or red cabbage. It pairs brilliantly with a range of hearty main courses from the German kitchen. My version veers towards the classic, warming heartiness that complements a cold evening. You'll discover how these simple ingredients blend into a symphony of flavors, nourishing body and soul. Now, let's embark on this culinary journey, inspired by My German Recipes and the charming story of how red cabbage started their YouTube adventure.
Ingredients:
- 1 medium head of red cabbage
- 2 tart apples
- 1 large onion
- Water (as needed)
- 2 tablespoons sugar (adjust to taste)
- 1/4 cup red wine vinegar
- 1 tablespoon oil or goose lard
- 2 sticks of cinnamon
- 5 allspice berries
- 1 bay leaf
- 3 cloves
- 3 juniper berries
- Salt and pepper to taste
- Black currant jelly or fruit spread (or blackberry alternative), heated and strained to remove seeds
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Equipment:
- Large pot with a lid
- Knife
- Cutting board
- Peeler
- Sieve (if straining jelly or spread)
- Measuring spoons
Instructions:
1. Start by preparing the vegetables. Remove the outer leaves of the red cabbage, cut it into quarters, and then slice it into very thin strips. If preferred, use a shredding tool instead.
2. Peel the apples and onion. Core the apples and cut them into small chunks. Finely dice the onion.
3. In a large pot, heat the oil or goose lard over medium heat. Once hot, add the diced onions and sauté until they become translucent.
4. To the pot, add the sliced red cabbage and apple chunks. Stir and sauté for a few minutes.
5. Now, incorporate the red wine vinegar, followed by the sugar, a pinch of salt, and some pepper. Stir the mixture to combine all the ingredients well.
6. Introduce the spices: cinnamon sticks, allspice berries, bay leaf, cloves, and juniper berries. If you have whole spices but wish to remove them later, consider tying them in a cheesecloth for easy removal.
7. Lower the heat and let the red cabbage simmer with the lid on for about 45 minutes. Periodically check and stir the mixture, ensuring there's enough moisture. If needed, add a bit more water.
8. Halfway through the cooking time, check for seasoning, and adjust as needed. The aim is a balance – not too sweet, not too sour, with a pronounced note from the spices.
9. When the cabbage is fully cooked and the flavors melded together, it should be tender with a slight bite, not too mushy.
10. Finish the dish by stirring in the black currant jelly until well incorporated.
11. Remove the whole spices and check the final seasoning.
12. Serve your Traditional German Red Cabbage hot alongside your favorite main courses such as pork chops, sausages, or roast meats.
Cooking Tips:
- If you have leftovers, this dish tastes even better the next day.
- Adjust the sugar based on the tartness of the apples and your personal preference.
- For a modern twist, rainbow peppercorns can add a spectrum of flavors.
Servings: 4-6
This flavorful recipe comes to you from My German Recipes, a testament to the beauty and simplicity of German cooking. Be sure to visit and support their YouTube channel: https://www.youtube.com/@MyGermanRecipes.
#redcabbage #hearty #autumn #real
YouTube channel - My German Recipes: https://www.youtube.com/@MyGermanRecipes
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