Rotkohl Red Cabbage
Bring a touch of German comfort to your table with Rotkohl Red Cabbage, a braised side dish that combines tender red cabbage, sweet-tart apples, and aromatic spices like cloves and cinnamon for a flavor-packed culinary experience. This vibrant dish, simmered to perfection with apple cider vinegar and a hint of sugar, delivers the perfect balance of tangy and sweet notes. Ideal as a side for roasted meats, sausages, or hearty vegetarian mains, this recipe is as versatile as it is easy to prepare. With just 15 minutes of prep and an hour of gentle cooking, you’ll have a crowd-pleasing dish that’s full of rich, festive flavors and deep German culinary tradition. Perfect for holiday tables or cozy weeknight meals, Rotkohl is sure to wow your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head red cabbage
- 1 medium onion
- 2 medium apple (preferably tart, like Granny Smith)
- 2 tablespoons unsalted butter
- 4 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 0.25 teaspoons ground cloves
- 0.25 teaspoons ground cinnamon
- 1 leaf bay leaf
- 1 cup vegetable stock
- 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 cabbage into fine shreds and set aside.
Peel and dice the onion. Peel the apples, core them, and cut into small cubes.
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the diced onions and cook for 3-5 minutes until translucent and softened.
Stir in the apples and cook for another 2-3 minutes until slightly softened.
Add the shredded red cabbage to the pot, stirring to combine with the onions and apples.
Sprinkle the sugar over the cabbage mixture, then pour in the apple cider vinegar and vegetable stock.
Add the ground cloves, ground cinnamon, bay leaf, salt, and pepper to the pot. Stir everything well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for 45-60 minutes, stirring occasionally, until the cabbage is tender and has absorbed the flavors. If the mixture becomes too dry, add a bit more vegetable stock or water.
Once cooked, remove the bay leaf. Taste the cabbage and adjust the seasoning with more salt, pepper, or a splash of vinegar, if necessary.
Serve warm as a side dish to complement roasted meats, sausages, or hearty vegetarian meals.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3137 mg | 136% | |
| Total Carbohydrate | 144.3 g | 52% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 75.0 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2925 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.
