German Rotkohl Spiced Red Cabbage with Apples and Wine
Infused with the flavors of tradition and comfort, German Rotkohl Spiced Red Cabbage with Apples and Wine is a quintessential side dish that brings a burst of vibrant color and rich, tangy sweetness to your table. This classic recipe combines tender red cabbage with the warmth of cinnamon, the depth of red wine, and the crisp sweetness of apples, creating a perfect balance of flavors. Simmered slowly with aromatic bay leaf and cloves, this dish boasts a deep, savory complexity that complements hearty mains like roasted meats, sausages, or rustic potatoes. Easy to prepare in a single pot, this traditional German recipe is not just delicious but also a visually stunning addition to any meal. Whether for a holiday feast or a cozy dinner, this spiced red cabbage dish is a must-try for lovers of comforting, globally inspired cuisine.
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Recipe Information
Ingredients
- 1 head (about 2 lbs) red cabbage
- 2 tablespoons butter
- 1 medium, finely chopped yellow onion
- 2 medium, peeled, cored, and diced apples
- 1 cup red wine
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 bay leaf
- 3 cloves
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup (optional, if needed) water
Instructions
Remove the outer leaves of the red cabbage, then cut it into quarters and remove the core. Shred the cabbage finely using a knife or mandoline.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the diced apples and cook for another 2 minutes.
Add the shredded cabbage to the pot, stirring well to combine it with the onions and apples.
Pour in the red wine and apple cider vinegar, then sprinkle the sugar, salt, and black pepper over the mixture.
Add the bay leaf, cloves, and ground cinnamon, then stir everything together.
Bring the pot to a simmer over medium heat, then reduce the heat to low, cover, and let it cook for about 45-60 minutes. Stir occasionally and add up to 0.5 cups of water if the mixture looks dry.
Once the cabbage is tender and the flavors have melded together, remove it from heat. Discard the bay leaf and cloves before serving.
Serve warm as a side dish alongside roasted meat, sausages, or potatoes. Enjoy!
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 100.3 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 553 mg | 43% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3176 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
