Red Cabbage Rot Kohl
Elevate your culinary repertoire with Red Cabbage Rot Kohl, a traditional German side dish brimming with sweet, tangy, and spiced flavors. This heartwarming recipe features tender red cabbage simmered with tart Granny Smith apples, caramelized onions, and a medley of aromatic spices like cinnamon and cloves, all tied together with a splash of apple cider vinegar. Slow-cooked to perfection, this vibrant dish is as visually striking as it is delicious, making it an ideal complement to roasted meats, sausages, or holiday feasts. Whether you're embracing German cuisine or seeking a flavorful way to enjoy seasonal produce, this Rot Kohl delivers comforting taste and a pop of color to any table.
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Recipe Information
Ingredients
- 1 medium head red cabbage
- 2 medium (preferably tart, such as Granny Smith) apple
- 1 medium yellow onion
- 2 tablespoons butter
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 0.25 teaspoons ground cloves
- 0.25 teaspoons ground cinnamon
- 1 bay leaf
- 0.5 cups water
- 1 teaspoon salt
- 0.25 teaspoons black pepper
Instructions
Remove the outer leaves of the red cabbage, then cut it into quarters and remove the core. Thinly slice the quarters into fine strips.
Peel and core the apples, then grate or finely chop them. Finely dice the yellow onion.
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the diced onion to the pot and sauté until softened and translucent, about 3-4 minutes.
Stir in the apple pieces and cook for another 2 minutes, until slightly softened.
Add the sliced red cabbage to the pot and toss to combine with the onions and apples.
Stir in the apple cider vinegar, sugar, ground cloves, ground cinnamon, bay leaf, water, salt, and black pepper.
Reduce the heat to low, cover the pot, and let the cabbage simmer gently for 40-50 minutes. Stir occasionally to ensure the cabbage cooks evenly and doesn’t stick to the bottom.
Taste and adjust seasoning, adding more salt, pepper, or a splash of vinegar if desired.
Remove the bay leaf before serving. Serve warm as a side dish to roasts, sausages, or pork chops.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2721 mg | 118% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 99.5 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 410 mg | 32% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2420 mg | 51% | |
*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.
