Braised Red Cabbage (Rotkraut)

Braised Red Cabbage (Rotkraut)

Prep Time: 35

Cook Time: 1 30

Total Time: 2 5

Servings:

Author: Hello Ani

Braised red cabbage (Rotkraut in German), is a popular side dish made from red cabbage, sweet apples, sauteed onion, braised in warming spices, and red wine. Red cabbage is the perfect side dish for beef, duck, chicken, pork chops, and sausages.

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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
½ 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
⅛ teaspoon ground clove, or 3 whole cloves
⅛ teaspoon pepper
½ teaspoon to ¾ 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!!

Notes

Tip: Check my blog post for visual step-by-step instructions, and more German recipes. www.helloani.com

Nutrition

COURSE: Side Dish

CUISINE: German

KEYWORD: Braised Red Cabbage, Red Cabbage, Rotkohl, Rotkraut Rezept

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