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German Red Cabbage

This German red cabbage, or Rotkohl, is a sweet and tangy side dish that beautifully complements hearty mains, bringing color and nutrition to your meals.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: German
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium red cabbage, shredded Fresh is best for maximum flavor.
  • 1 large apple, cubed (preferably Granny Smith) Use firm apples for extra crunch.
  • 1 medium onion, finely chopped
Flavoring Ingredients
  • 1/4 cup apple cider vinegar Can substitute with white wine vinegar.
  • 2 tbsp brown sugar Adjust to taste; can substitute with maple syrup.
  • 1 tbsp vegetable oil
  • 1/2 tsp salt Add more to taste at the end.
  • 1/4 tsp pepper
  • 2 whole cloves
  • 1 leaf bay leaf Remove before serving.

Method
 

Preparation
  1. Begin by slicing the red cabbage into thin strips, chopping the onion finely, and cubing the apple.
Sautéing Onions
  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent and fragrant.
Combining Ingredients
  1. Add the shredded cabbage and apple cubes to the pot, mixing them thoroughly to combine flavors.
Simmering
  1. Pour the apple cider vinegar over the cabbage mixture, followed by the brown sugar, whole cloves, and bay leaf. Stir well and bring to a gentle simmer.
Cooking
  1. Cover the pot, reduce the heat, and let simmer for 1-1.5 hours, stirring occasionally. Add a splash of water if it starts to dry out.
Finishing Touches
  1. Once the cabbage is tender, remove the bay leaf and cloves. Season with salt and pepper to taste and serve warm.

Notes

Store leftovers in an airtight container for up to 5 days. Freezing is possible for up to 3 months. When reheating, add a splash of water or broth to maintain texture.