Braised Red Cabbage

Name: Braised Red Cabbage
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Germany
Ingredients: 1 small red cabbage (about 800g), finely shredded; 1 large onion, thinly sliced; 2 cooking apples, peeled and grated; 30g butter or goose fat; 4 tbsp red wine vinegar; 2 tbsp brown sugar; 3 cloves; 2 bay leaves; 150ml red wine or apple juice; 1 tsp salt

Germany

Rotkohl is the traditional partner for roast goose, sauerbraten and pork knuckle in Germany. In Bavaria it is often called Blaukraut ('blue cabbage'), because without acid it turns blue.

Sweet-sour red cabbage slowly braised with apple, onion, spices and red wine vinegar. The German Rotkohl that goes with roast meats and dumplings.

Authentic Germany Braised Red Cabbage recipe

Photo: Edsel L

Prep

20 mins

Cook

1 hr 15 mins

Difficulty

Easy

Calories

120 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

1small red cabbage (about 800g), finely shredded

1large onion, thinly sliced

2cooking apples, peeled and grated

30gbutter or goose fat

4 tbspred wine vinegar

2 tbspbrown sugar

3cloves

2bay leaves

150mlred wine or apple juice

1 tspsalt

Method

Melt the butter in a large heavy pan. Cook the onion gently for 5 minutes until soft.

Add the cabbage, apples, cloves and bay leaves and stir to coat.

Pour in the vinegar, wine or juice, sugar and salt. Cover and cook over a low heat for 1 hour, stirring now and then and adding a splash of water if it dries.

Remove the cloves and bay leaves. Taste and adjust the sweet-sour balance with a little more sugar or vinegar.

Serve hot. It tastes even better reheated the next day.

Chef's Tip

Always add the vinegar at the start — its acid keeps the cabbage a vibrant red. Without it, red cabbage turns a dull blue-grey.

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