German Red Cabbage or in German “Rotkohl” (some say also Blaukraut) is a great side dish. It goes very well with German Beef Rouladen and mashed potatoes which is a very traditional combination. You can find German red cabbage on every festive menu, in every good restaurant and inn that serve home made dishes. Red Cabbage is part of a holiday lunch or diner. It is also is the perfect winter dish, and the cabbage tastes even better when reheated the next day, without losing its good taste. Try it out and if you really don’t have too much time, you can buy it in the jar, and just heat it up. Add a bit of red wine and it is ready. Happy Cooking!
Ingredients German Red Cabbage
1 kg red cabbage
1-2 tbsp clarified butter - if you like you also can use lard or expeller pressed coconut oil
1 tbsp sugar (or to taste or less) - should not be too sweet!
3 tbsp red wine vinegar and 3 tbsp red wine (dry)
salt, pepper to taste
1 bay leave, 3 cloves (placed in a cooking sachet)
250 ml hot water
Cooking Instructions German Red Cabbage
- Remove outside leaves, cut it in quarters and remove the stalk.
- Grate or cut it in fine stripes.
- Peel onion and chop it fine.
- Peel apple, remove core, cut in cubes.
- In a bigger pot heat clarified butter.
- Add onions and apples, saute for 1-2 min. Add red cabbage, bring it to a boil, reduce heat.
- Add vinegar, red wine, and spices.
- Fill up with water, let cook for at least 1 hour.
Red cabbage tastes for some reason better the next day. You can make it the evening before and let it simmer for another 15-20 minutes the next day before you serve it. Some say it even tastes better when reheated twice – I agree it does - even three times!
Find German red cabbage in the jar at Big Lots, Aldi, Cost Plus or international supermarkets. Amazon has it too!