Suss Saures Rotkraut Sweet and Sour Red Cabbage
Transform your side dish game with Süss-Saures Rotkraut, or Sweet and Sour Red Cabbage—an irresistible German classic that perfectly balances sweet, tangy, and savory flavors. This vibrant dish features tender shreds of red cabbage, gently cooked with sautéed onions, tart apples, and a harmonious blend of apple cider vinegar, brown sugar, and a splash of red wine for depth. Infused with warming spices like bay leaf and cloves, it’s slow-simmered to perfection, creating a luscious melt-in-your-mouth texture. Ideal as a flavorful accompaniment to hearty roasts, sausages, or holiday spreads, this dish delivers a colorful and aromatic touch to any table. Simple to prepare and utterly satisfying, it’s a must-try for fans of bold, comforting side dishes.
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Recipe Information
Ingredients
- 1 head (approximately 2 lbs) red cabbage
- 1 large, peeled, cored, and diced apple
- 1 medium, finely chopped onion
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 tablespoons brown sugar
- 3 tablespoons apple cider vinegar
- 0.25 cup red wine
- 1 cup water
- 1 bay leaf
- 2 cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Remove the outer leaves of the red cabbage, halve it, and remove the core. Slice the cabbage thinly into shreds.
In a large pot or Dutch oven, heat the butter and vegetable oil over medium heat until melted.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the diced apple and cook for an additional 2 minutes.
Add the shredded red cabbage to the pot and toss it gently to combine with the onion and apple mixture.
Sprinkle the brown sugar over the cabbage mixture and stir well, allowing the sugar to dissolve and coat the cabbage evenly.
Pour in the apple cider vinegar, red wine, and water. Stir well to combine all ingredients.
Add the bay leaf, cloves, salt, and black pepper. Stir gently, ensuring the spices are evenly distributed.
Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover the pot with a lid and let the cabbage cook slowly for 45-60 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasoning with extra vinegar, sugar, or salt if needed. The flavors should be balanced between sweet and tangy.
Remove the bay leaf and cloves before serving. Serve warm as a side dish to complement meats or hearty mains.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 51.9 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 616 mg | 13% | |
*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.
