Rotkohl

Name: Rotkohl
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: German
Ingredients: 1 medium red cabbage, cored and thinly sliced; 2 tart apples, peeled and diced; 1 medium onion, diced; 2 tbsp vegetable oil; 3 tbsp red wine vinegar; 2 tbsp sugar; 200ml red wine or apple juice; 2 cloves; 2 bay leaves; 1 cinnamon stick; Salt and pepper

Rotkohl (ROHT-kohl)

Braised Red Cabbage

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 132 kcal

Sweet-and-sour braised red cabbage slow-cooked with apples, vinegar, and warming spices until meltingly tender and deeply purple.

Nutrition & Info

Protein 2.0g

Carbs 22.0g

Fat 4.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large heavy pot sharp knife cutting board

Presentation Guide

Vessel: ceramic serving bowl

Garnishes: apple slices, cinnamon stick

Accompaniments: roasted meats, dumplings

Ingredients

1 medium red cabbage, cored and thinly sliced
2 tart apples, peeled and diced
1 medium onion, diced
2 tbsp vegetable oil
3 tbsp red wine vinegar
2 tbsp sugar
200ml red wine or apple juice
2 cloves
2 bay leaves
1 cinnamon stick
Salt and pepper

Instructions

1
Sauté diced onion in oil in a large pot until softened, about 5 min.
2
Add sliced red cabbage and diced apples. Toss to combine.
3
Pour in vinegar, red wine, and sugar. Add cloves, bay leaves, and cinnamon stick.
4
Season with salt and pepper. Cover and simmer on low heat for 1 to 1.5 hours, stirring occasionally.
5
Remove whole spices. Adjust seasoning — the balance of sweet and sour should be harmonious.
6
Serve as a side to roasts, roulades, or Schnitzel. Rotkohl improves when reheated the next day.

💡

Did You Know?

The color of Rotkohl depends on the pH of the cooking liquid — vinegar turns it bright red, while baking soda would make it blue-green.

Chef's Notes

Equipment Tips

large heavy pot
sharp knife
cutting board

Garnishing

apple slices, cinnamon stick

Accompaniments

roasted meats, dumplings

The Story Behind Rotkohl

Red cabbage has been a staple of German kitchens since the Middle Ages. The sweet-sour preparation with apples, vinegar, and spices became codified in the 18th and 19th centuries. Known as Rotkohl in the north and Blaukraut in the south, it remains an indispensable companion to roasted meats and the centerpiece of the German Christmas plate.

🕐 Traditionally enjoyed accompaniment to roasts, especially christmas 📜 Origins: Medieval Germany

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