German Red Cabbage (Rotkohl)

Name: German Red Cabbage (Rotkohl)
Total time: 4800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 head red cabbage, cored, thinly sliced, roughly chopped; 1.5 tbsp butter; 1 small sweet onion, finely chopped; 2 small tart apples, peeled, cored, finely chopped; 3/4 cup red wine (or vegetable broth); 1/2 cup apple-cider vinegar; 1/3 cup white sugar (or brown); 1 tsp salt; 1 Spice bag (step3), includes; 3-4 juniper berries (optional, but authentic); 4-5 whole allspice; 4-5 whole cloves; 3-4 whole peppercorns; 1 bay leaf; 1 tbsp cornstarch

Rick M @RickM_PTC

PTC, GA.

Once you make this from scratch, there’s no comparison to store-bought. Ideal with most German meals, consider this too with pot roast, pork chops, various sausages, and fowl (duck, turkey, etc.). Great with a variety of potatoes or egg noodles (German Spaetzle!)

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Ingredients

80 mins

6 servings

1 headred cabbage, cored, thinly sliced, roughly chopped
1.5 tbspbutter
1small sweet onion, finely chopped
2small tart apples, peeled, cored, finely chopped
3/4 cupred wine (or vegetable broth)
1/2 cupapple-cider vinegar
1/3 cupwhite sugar (or brown)
1 tspsalt
1Spice bag (step3), includes
3-4juniper berries (optional, but authentic)
4-5whole allspice
4-5whole cloves
3-4whole peppercorns
1bay leaf
1 tbspcornstarch

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Steps

80 mins

1

Remove outer leaves from the cabbage. Cut the head into quarters. Slice out the core in each. Place cabbage on its side and thinly slice it up. Discard white rib pieces and chunks. Chop remaining slices crosswise in thirds.
2

In a large pot over medium heat, melt the butter and sauté onions for 4-5 minutes. Add the cabbage, stir a few times, and cook for 5 minutes. Add the apples, red wine (or broth), apple-cider vinegar, sugar, and salt. Bring to a boil, and then reduce the heat to low and cover.
3

While simmering, add dried spices or a spice bag (cheesecloth with whole spices) to the pot, cover and simmer for 70-80 minutes. Stir occasionally. [Add wine or broth if needed. Most times it’s not needed]
4

When near done, place cornstarch (or flour) in a cup. Drain some of the cabbage juice (~3 Tbs.) into the cup and blend well. Add red wine (~2 Tbs.) to darken the liquid. Add back into the pot and remove the spice bag.
5

Raise the heat to medium and begin to stir until thickened, about 2 minutes. Adjust the taste for a bit more sugar and/or vinegar. Place in a large serving bowl and top with a sprig of parsley or plate individually.