/
CHOW: Recipes: Rotkohl (German style red cabbage)
MEMBER RECIPE

Rotkohl (German style red cabbage) Recipe

By DiveFan
Difficulty: Easy | Total Time: 75 minutes | Active Time: |

A great way to prepare the humble cabbage. Be careful, the red color of the cabbage can stain countertops.

INGREDIENTS
  • 1 red cabbage, cored and shredded
  • 1 small yellow onion, finely sliced
  • 2 slices bacon, chopped
  • 2 medium tart apples (Golden Delicious, Fuji, Braeburn, etc), cored and sliced
  • 1 cup unfiltered apple juice (to just cover the cabbage)
  • 2 Tbsp apple cider vinegar (or more to taste)
  • 1 Tbsp brown sugar
  • 1/2 tsp salt
  • Pinch of caraway seeds
  • 2 cloves
INSTRUCTIONS
  1. Fry the bacon over medium heat and remove, leaving the fat.
    Saute the onion until soft and slightly browned.
    Add the cloves, caraway seeds and heat one minute longer.
  2. Add the apple juice, salt, brown sugar, cabbage and simmer for 30 minutes.
    Add the apples, crumbled bacon and cook for 30 minutes longer or until desired doneness.
  3. During cooking, add apple juice if needed to cover the cabbage.
    Just before completion, taste for acid/sweet balance and add juice or vinegar if needed.

Member recipes are not tested by the CHOW food team.

    Write a review | 3 Reviews
  • Rotkohl (German style red cabbage) Recipe
    5

    I made this for my Christmas dinner. It was lovely,- thanks for sharing!

POST A COMMENT |2 Comments

COMMENT

  • You're welcome, AO. I've been trying to recreate the rotkohl I had at D.J.'s Bistro in Concord CA: http://www.chow.com/places/4169 .
    Just in case you want to compare :-).

  • I tried this recipe last night. I was attempting to recreate the red cabbage side I had had at a German restaurant recently, but didn't know the name of. This recipe was a near perfect replication, except that I probably cooked it too long and added too much apple juice as the cabbage was mushier than I had planned. One change I made was to shred the apples (large hole cheese grater) instead of...+READ

    I tried this recipe last night. I was attempting to recreate the red cabbage side I had had at a German restaurant recently, but didn't know the name of. This recipe was a near perfect replication, except that I probably cooked it too long and added too much apple juice as the cabbage was mushier than I had planned. One change I made was to shred the apples (large hole cheese grater) instead of slicing. This made them "disappear", and I'm not sure whether or not they're necessary at all. I will definitely be making rotkohl again. Next time, though, I will not add more than one cup of juice. Danke schön Herr DiveFan.-COLLAPSE