Rotkohl (German red cabbage)

Based on 4 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg red cabbage
onion
apples
cloves
juniper berries
allspice berries
3 tbsp clarified butter
50 ml red wine vinegar
200 ml red wine
300 ml water
3 tbsp sugar
bay leaf
cinnamon stick
100 g cranberry jam
salt
potato dumpling (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • empty tea bag
  • large pot with lid
  • cooking spoon

Nutrition per serving

Cal
380
Protein
5 g
Fat
10 g
Carb
65 g
  • Step 1/3

    Halve and quarter the red cabbage and then remove the stalk. Cut into very fine strips. Peel the onion and cut into fine rings. Wash the apples, quarter them, and remove the core. Cut into fine slices. Add cloves, juniper berries, and allspice to an empty tea bag or to a muslin cloth and tie a knot.
    • 1 kg red cabbage
    • onion
    • apples
    • cloves
    • juniper berries
    • allspice berries
    • cutting board
    • knife
    • empty tea bag

    Halve and quarter the red cabbage and then remove the stalk. Cut into very fine strips. Peel the onion and cut into fine rings. Wash the apples, quarter them, and remove the core. Cut into fine slices. Add cloves, juniper berries, and allspice to an empty tea bag or to a muslin cloth and tie a knot.

  • Step 2/3

    Add the clarified butter to a large pot over medium heat. Once melted, add onions and apples and sauté approx. 5 min. without letting them brown. Then add the red cabbage and sauté for approx. 5 min. Deglaze with vinegar and red wine. Add salt, sugar, water and spices and simmer, covered, for approx. 45 min.
    • 3 tbsp clarified butter
    • 50 ml red wine vinegar
    • 200 ml red wine
    • 300 ml water
    • 3 tbsp sugar
    • bay leaf
    • cinnamon stick
    • large pot with lid
    • cooking spoon

    Add the clarified butter to a large pot over medium heat. Once melted, add onions and apples and sauté approx. 5 min. without letting them brown. Then add the red cabbage and sauté for approx. 5 min. Deglaze with vinegar and red wine. Add salt, sugar, water and spices and simmer, covered, for approx. 45 min.

  • Step 3/3

    Remove the spices and stir in the cranberry jam. Season with salt to taste. Serve with potato dumplings. Enjoy!
    • 100 g cranberry jam
    • salt
    • potato dumpling (for serving)

    Remove the spices and stir in the cranberry jam. Season with salt to taste. Serve with potato dumplings. Enjoy!