Red Cabbage or Blue Kraut Rotkohl Oder Blaukraut
Transform your meals with the vibrant flavors of Red Cabbage or Blue Kraut (Rotkohl oder Blaukraut), a classic German side dish that strikes the perfect balance between sweet and tangy. This easy-to-make recipe features tender shredded red cabbage simmered with onion, apple, white vinegar, and warm spices like cloves and nutmeg, creating a comforting depth of flavor. A touch of sugar enhances its natural sweetness, while optional juniper berries add aromatic complexity. Perfect as an accompaniment to roasted meats like duck, pork, or sausages, this dish not only elevates your plate with its bold taste but also with its stunning jewel-like hue. Ready in just over an hour, this traditional favorite is ideal for holiday feasts or everyday dinners alike. Keywords: red cabbage recipe, rotkohl, blaukraut, German side dish, sweet and tangy cabbage.
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Recipe Information
Ingredients
- 1 head (approximately 2 pounds) red cabbage
- 1 medium, diced onion
- 1 medium, peeled, cored, and diced apple
- 2 tablespoons butter
- 3 tablespoons white vinegar
- 2 tablespoons sugar
- 0.25 teaspoons ground cloves
- 0.25 teaspoons ground nutmeg
- 1 whole bay leaf
- 1 teaspoons (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 1 cup water or vegetable stock
- 4 whole juniper berries (optional)
Instructions
Remove the outer leaves of the red cabbage, then cut it into quarters and remove the core. Slice the cabbage thinly into shreds.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté for about 3-4 minutes until soft and translucent.
Stir in the diced apple and cook for another 2 minutes to soften slightly.
Add the shredded cabbage to the pot and stir well to combine with the onions and apple.
Pour in the vinegar and sprinkle the sugar over the mixture. Stir thoroughly to evenly distribute.
Add the ground cloves, ground nutmeg, bay leaf, salt, pepper, and juniper berries if using. Mix everything together.
Pour in the water or vegetable stock and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it cook gently for 45-60 minutes, stirring occasionally to prevent sticking. Add a splash of water if it gets too dry.
Taste the cabbage and adjust seasonings as needed with more salt, pepper, or sugar for balance.
Once the cabbage is tender and flavorful, remove the bay leaf and discard.
Serve the rotkohl warm as a side dish with your favorite main course. It pairs brilliantly with roasted duck, pork, or sausages.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 147.0 g | 53% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 86.7 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 484 mg | 37% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2914 mg | 62% | |
*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.
