Here’s a classic German red cabbage (Rotkohl) recipe that’s beloved at Christmas tables across Germany. It’s sweet, tangy, and warmly spiced — perfect with roast duck, goose, or pork.
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🎄 Traditional German Red Cabbage (Rotkohl) Recipe
📝 Ingredients:
- 1 medium red cabbage (about 2–2.5 lbs), finely shredded (or half a red cabbage and one apple, scale this recipe as needed)
- 2 medium apples, peeled, cored, and chopped (tart firm varieties like Granny Smith work well)
- 1 medium onion, finely chopped
- 2 tbsp butter or duck fat
- 2 tbsp sugar (white or brown)
- 1/2 cup apple cider vinegar
- 1/2 cup red wine or water (optional but adds depth)
- 1/2 tsp ground cloves or 3–4 whole cloves (prefer grinding whole cloves)
- 1–2 bay leaves
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
🔥 Instructions:
1. Sauté aromatics: In a large heavy-bottomed pot, melt butter over medium heat. Add chopped onion and sugar. Cook until soft and lightly caramelized (about 5–7 minutes).
2. Add cabbage and apples: Stir in shredded cabbage and chopped apples. Cook for 5 minutes, stirring occasionally.
3. Deglaze and season: Add vinegar, wine (if using), cloves, bay leaves, nutmeg, salt, and pepper. Stir well to combine.
4. Simmer low and slow: Cover and reduce heat to low. Simmer gently for 45–60 minutes, stirring occasionally, until cabbage is tender and flavors meld.
5. Adjust to taste: Add more sugar or vinegar to balance sweetness and tang. Remove bay leaves and whole cloves before serving.
🍽️ Serving Tips:
- Serve warm alongside roast duck, goose, pork loin, or schnitzel.
- Pairs beautifully with German potato salad, spaetzle, or mashed potatoes.
- Can be made 1–2 days ahead — the flavor improves with time.
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