Rotkohl — Print Recipe — The Culinary Codex

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

Ingredients

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.