Rotkohl: Sweet and sour red cabbage.
Rotkohl is a traditional German side dish that adds a pop of color and a blend of sweet and sour flavors to any meal. This dish is made by braising red cabbage with a combination of tangy vinegar, sweet apples, and aromatic spices. The cabbage is slow-cooked until it becomes tender and absorbs the rich flavors of the ingredients, including apple cider vinegar, red wine, sugar, and a mix of cloves, bay leaves, and cinnamon. It is often served alongside hearty meats such as pork or duck and is a staple during Oktoberfest and the holiday season.
Today, we go into a treasured recipe for homemade Saxon Red Cabbage, an exquisite side dish that pairs wonderfully with roasts and game. This traditional recipe, straight from our kitchen, will bring a slice of Saxony right to your dining table.
Ingredients:
- 1 red cabbage
- Sugar to taste
- Salt to taste
- Whole black peppercorns
- 1 onion
- Whole allspice (Piment)
- Vinegar
- Cornstarch
- Bear's porridge (Berries mixed with buckwheat or alternatively berry preserves)
- Bay leaves
- Cooking oil (for frying)
- Bacon cubes
- Vegetable broth (optional)
- Fresh green herbs (for garnish)
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Prep Time: 20 minutes + overnight marinating
Cook Time: 1 hour
Total Time: 1 hour 20 minutes + marinating
Equipment Needed: Large bowl, cutting board, knife, large pot with lid
Servings: 4-6
Instructions:
1. Clean the red cabbage, removing the outer leaves. Slice out the core and chop the cabbage into 2x2 cm dices.
2. In a large bowl, combine the chopped cabbage with a pinch of salt, sugar, peppercorns, and a dash of vinegar to taste. Massage the mixture thoroughly, allowing the flavors to meld. Cover and refrigerate overnight to marinate.
3. The next day, start by slicing the onion into thin half-rings.
4. Heat a bit of cooking oil in a large pot over medium heat. Add bacon cubes and let them render but not take on color.
5. Add the prepared onions to the pot, ensuring they sweat and become translucent without browning.
6. Stir in the marinated cabbage, cooking down slightly to release some color.
7. Season the cabbage with allspice, additional salt (if needed), and opt to add vegetable broth for extra flavor.
8. Cover with a lid, reduce the heat, and let simmer for about an hour until reaching the desired tenderness. Stir occasionally to prevent burning.
9. Examine the cabbage; when it has achieved the right consistency, mix in the bear's porridge (or berry preserves) for a special fruity note.
10. Taste and adjust seasoning as desired.
11. For thickening, dissolve cornstarch in cold water and stir into the cabbage. The starch will immediately thicken the mixture as it comes to a boil.
12. Serve the Red Cabbage hot, garnished with fresh herbs to add color and appeal to the dish.
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This Red Cabbage is best recommended alongside Rouladen, Saxon Sauerbraten, or game and poultry dishes. I hope you enjoy replicating this piece of Saxon heritage in your kitchen.
Happy cooking and remember to share your recipe experiences on Potwatcher-TV's YouTube channel: https://www.youtube.com/@TopfguckerTV.
Cooking Tips:
- Adjust the sugar and vinegar according to your taste for a perfect sweet and sour balance.
- Marinate the cabbage overnight to deepen the flavors.
- Adding fruit preserves can provide a delightful sweetness and complexity to the dish.
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Recipe courtesy of Potwatcher-TV (https://www.youtube.com/@TopfguckerTV)
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