Rotkohl - German Red Cabbage

This red cabbage is as vibrant in color as it is in taste! Braised with onions, apples, vinegar and spices, it is packed with flavor that complements many German dishes. Or try it on the side as a relish type salad.

Rotkohl - German Braised Red Cabbage:

1 1/2 pounds red cabbage ,very thinly sliced

1 large yellow onion, thinly slivered

1 large Granny Smith or other semi-tart apple ,peeled, cored and diced

1/4 cup butter

2 tablespoons cherry jam

2-3 tablespoons red wine vinegar

1/2 cup chicken or beef broth

1 bay leaf

3 whole cloves

1/2 teaspoon dried dill

3 juniper berries or 1 teaspoon fresh rosemary leaves, crushed

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon black pepper

1 tablespoons all-purpose flour (gluten free and paleo: omit)

2 tablespoons water 

-Melt the butter in a large saucepan over medium-high heat and cook the onions until just beginning to brown, 7-10 minutes. Add the cabbage and cook for 5 minutes, stirring occasionally. Add the apple, broth, bay leaf, cloves, dill, juniper berries (rosemary), cherry jam, red wine vinegar, sugar and salt. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Check to see if more liquid is needed as it cooks, then add more broth if needed. In a small dish, combine the flour and water until dissolved and stir into the Rotkohl. Simmer for another minute. Add more salt, sugar and vinegar to taste.

-Traditionally served with roasts, rouladen, sauerbraten, sausages along with potatoes, spaetzle or knoedel.

-Makes approximately 2 1/2 cups. May be served warm or cold.

Saute sliced red cabbage with diced apples and onions, then braise with vinegar and other spices.

Tender and silky, this is a condiment/relish that is “Wunderbar” in any language!