Imagine a side dish so deliciously tangy and sweet that it instantly elevates any meal from ordinary to extraordinary. Red Cabbage with Apples, or Rotkohl, is a traditional German recipe that promises to tantalize your taste buds with its perfect balance of flavors. This vibrant, hearty dish combines the earthy richness of red cabbage with the subtle sweetness of apples, creating a culinary experience that will transport you straight to the cozy kitchens of Germany.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: German
Serves: 4 servings
Ingredients
- 1 medium red cabbage, shredded
- 2 apples, cored and sliced
- 1 onion, chopped
- 2 tablespoons olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- Salt and pepper to taste
Instructions
- Prepare the vegetables by thoroughly washing the red cabbage. Remove the outer leaves and cut the cabbage in half, then remove the tough core. Shred the cabbage into thin strips using a sharp knife or mandoline.
- Peel and core the apples, then slice them into thin wedges. Finely chop the onion, ensuring uniform size for even cooking.
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté until they become translucent and slightly softened, approximately 3-4 minutes.
- Add the shredded red cabbage to the pot and stir to combine with the onions. Cook for 5 minutes, stirring occasionally to prevent sticking.
- Pour in the apple cider vinegar, which will help tenderize the cabbage and add a tangy flavor. Sprinkle sugar over the cabbage to balance the acidity.
- Add the sliced apples to the pot, gently mixing them into the cabbage. Season with salt and pepper to taste.
- Reduce heat to low, cover the pot, and let the cabbage simmer. Stir occasionally to ensure even cooking and prevent burning.
- Cook for approximately 35-45 minutes, or until the cabbage is tender and has a deep, rich color. The apples should be soft but not completely dissolved.
- Taste and adjust seasoning if needed. If the mixture seems too dry, add a small amount of water or additional apple cider vinegar.
- Remove from heat and let the dish rest for 5-10 minutes before serving. This allows the flavors to meld together.
- Serve warm as a side dish, traditionally accompanying roasted meats like pork or beef in German cuisine.
Tips
- • Use fresh, crisp apples like Granny Smith or Honeycrisp for the best flavor and texture • Slice the cabbage as thinly and uniformly as possible to ensure even cooking • Don't rush the cooking process - slow simmering is key to developing deep, rich flavors • For a more complex taste, try adding a splash of red wine or a few whole cloves during cooking • This dish tastes even better the next day, so don't hesitate to make it in advance • Leftovers can be stored in the refrigerator for up to 4-5 days and actually improve in flavor • Serve alongside roasted meats, especially pork or beef, for an authentic German dining experience
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 2g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
