Germany · Germany

Rotkohl

Name: Rotkohl
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Germany
Ingredients: red cabbage 600 g; apple, cored 180 g; onion 100 g; unsalted butter 20 g; apple cider vinegar 30 ml; sugar 15 g; water 180 ml; salt 3 g; dried bay leaf 1 piece

Red cabbage braises with apple and cider vinegar until sweet and tangy.

70 minutes · 4 servings · Easy

Rotkohl is the obligatory side of a German roast, sharpened with apple and cider vinegar until it tastes nothing like cabbage on its own. Long braising in fat turns it glossy and almost jam-like, which is also why it can be cooked days ahead. Sugar balances the vinegar, and the two are adjusted together rather than tasted at the end.

Ingredients

red cabbage600 g
apple, cored180 g
onion100 g
unsalted butter20 g
apple cider vinegar30 ml
sugar15 g
water180 ml
salt3 g
dried bay leaf1 piece

Directions

1
Remove the cabbage core and shred leaves finely. Dice apple and onion. Melt butter in a heavy pot and soften onion over medium-low heat for 5 minutes.
Onion is translucent without browning.
2
Add cabbage, apple, vinegar, sugar, water, salt and bay leaf. Stir, cover and simmer over low heat for 40 minutes, stirring every 10 minutes.
Cabbage is soft and apple begins to melt into the juices.
3
Uncover and cook for 8 minutes until excess liquid reduces. Remove the bay leaf and serve warm.
Cabbage is tender and glossy, without a watery pool. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content