This authentic German-style Braised Red Cabbage (Rotkraut) is perfectly spiced and slowly cooked with a hint of clove, laurel bay, apples, and red wine. This sweet and sour German favorite is a great compliment for any meat dish. It is usually served with grilled or roasted meats, roast potatoes, or potato dumplings. You will find it in every restaurant throughout Germany. Growing up there, my family made it on a regular basis with Rinder Rouladen or this Christmas Poultry (Weihnachtsgans). I hope you will love it as much as we do!
HOW TO PREPARE AND COOK RED CABBAGE (ROT KRAUT RECIPE)
Step-by-Step:
- Preparation: Finely crate slice, or chop one head of red cabbage with the food processor. Outer layers should be removed, and the core should be cut out.
2. Marinate the Red Cabbage: Add chopped cabbage to a bowl, then add sugar and salt. Knead and squeeze the cabbage with your hand for a few minutes. Let the cabbage rest so it can release all its juices.
3. Braising the Cabbage:
To a Braiser, or shallow big pot add the fat or ghee. Allow to melt (medium heat). Add your chopped onion and cook until translucent, about 2 to 3 minutes. Squeeze out the Cabbage and keep the juice from it. (We will add it back in a few minutes!) Add the chopped apples, stir, and let this mixture braise for about 5 minutes. Now add the preserved cabbage juice back into the pan. Next pour in the apple juice, (If you don't have it, you can take water instead), and the vinegar. Add your seasoning: salt, pepper, sugar, clove, and laurel bay. Stir and cook on low heat for 1 hour. Stirring occasionally. Next, add the red wine. Stir and check the taste. It may need a little bit more sugar and vinegar depending on how big your cabbage is. The cabbage should taste sweet and sour! Continue to cook for 30 more minutes until all liquids are cooked off, and the cabbage looks nice and glossy. Enjoy with your favorite meat dish, and potatoes or German potato dumplings! If you used whole cloves, and laurel bay leaves, please don't forget to remove them from the finished Cabbage!!
What is Rotkraut?
Rotkraut is a traditional German red cabbage recipe that is easy to prepare, although it does require some patience as the cabbage slowly simmers on the stovetop. Widely enjoyed as a side dish across Germany, its exact preparation can vary by region. Typically, it involves thinly sliced red cabbage, tangy apples, vinegar for acidity, red wine, warming spices, and a touch of sugar to harmonize the flavors. This is my Mom's classic German Rotkraut recipe from the region of Thuringia, and has become my family's favorite. It is so good that everyone always wants second helpings. We just love that sweet and sour taste that goes so well with many traditional dishes.
Other Classic German Recipes you might love
These are some of my other classic German recipes if you are looking for a dessert to go with your meal:
ALMOND CAKE RECIPE (MARZIPANKUCHEN)
BLUEBERRY-BLACK CURRANT PUDDING ROLLS
BLACK AND WHITE CHEESECAKE (RUSSISCHER ZUPFKUCHEN)
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Recipe
Braised Red Cabbage (Rotkraut)
Ingredients
Cabbage Marinade:
- 1 head red cabbage
- 1 tablespoon salt
- 1 tablespoon sugar
Prepare the Cabbage:
- 3 tablespoon duck fat, bacon fat (white part only), or ghee
- Β½ yellow onion, finely chopped
- 1 small apple, diced
- 1 cup apple cider vinegar (alternatively use 6 tablespoons of red balsamic vinegar)
- 1 cup apple juice
- 1 cup red wine
- β teaspoon ground clove, or 3 whole cloves
- β teaspoon pepper
- Β½ teaspoon to ΒΎ teaspoon of sea salt
- 1 tablespoon sugar, or a little more to taste. Cabbage should taste sweet and sour.
- 2 bay leaf (optional)
Instructions
- 1. Preparation: Finely crate slice, or chop with the food processor one head of red cabbage. Outer layers removed, and core cut out.2. Marinate the Red Cabbage:Add chopped cabbage to a bowl, then add sugar and salt. Knead and squeeze the cabbage with your hand for a few minutes. Let the cabbage rest so it can release all its juices.3. Cook the Cabbage:To a braiser, or shallow big pot add the fat or ghee. Allow to melt (medium heat). Add your chopped onion and cook until translucent, about 2 to 3 minutes. Squeeze out the Cabbage and keep the juice from it. (We will add it back in a few minutes!) Add the chopped apples, stir and let this mixture braise for about 5 minutes. Now add the preserved cabbage juice back into the pan. Next pour in the apple juice, (If you don't have it, you can take water instead), and the vinegar. Add your seasoning: salt, pepper, sugar, clove, and laurel bay. Stir and cook on low heat for 1 hour. Stirring occasionally.Next, add the red wine. Stir and check the taste. It may need a little bit more sugar and vinegar depending on how big your cabbage was. The cabbage should taste sweet and sour! Continue to cook for 30 more minutes until all liquids are cooked off, and the cabbage looks nice and glossy. Enjoy with your favorite meat dish, and potatoes or german potato dumplings!If you used whole cloves, and laurel bay leaves, please don't forget to remove them from the finished Cabbage!!
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