- Dish type
- Side dish
- Vegetable side dishes
Traditional german braised red cabbage recipe. For a richer variation, use 50g butter and 30g goose fat.
London, England, UK
107 people made this
- 80g unsalted butter
- 1 large red cabbage, shredded
- 2 Granny Smith apple, peeled, cored and cut into chunks
- 4 tablespoons light brown muscavado sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground mixed spice
- 250ml cider vinegar
- 200ml water
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- In a large saucepan on medium heat, put half the butter and melt slowly. (Or if you choose the richer variation, add the goose fat and 25g of butter.)
- Add the shredded red cabbage, apple chunks, sugar and spices. Mix all together and braise for about 10 minutes, while constantly stirring to prevent burning.
- After add the cider vinegar and water. Simmer for 50 minutes on low to medium heat, stirring occasionally. At the end of cooking time add the remaining butter to give it the glossy shine.
This recipes tastes actually better if prepared one day in advance. Freezes very well.
Also you can add a bit of dark balsamic vinegar, but therefore use less cider vinegar. Or as suggested try to braise with goose fat, rather than just butter. Its delicious! German traditional recipes ask for goose fat and butter.
Reviews & ratingsAverage global rating:(4)
Reviews in English (2)
Lovely , goes lovely with sausage and mash. xox-07 Feb 2012
- 2 1/2 ounces bacon (either American or German Bauchspeck, chopped)
- 1/2 cup onion (diced)
- 4 cups red cabbage (shredded, about 1 pound)
- 1/2 cup dry red wine
- 1/2 cup apple juice
- 1 tablespoon sugar (or agave nectar or honey)
- 1 whole bay leaf
- 4 whole cloves
- Dash ground black pepper
- 1 apple (peeled, cored and quartered)
Brown 2 1/2 ounces bacon in a dutch oven. Add 1/2 cup diced onion and sauté for 5 minutes. Add 4 cups shredded red cabbage and cook for 2 to 3 minutes.
Pour in 1/2 cup red wine and 1/2 cup apple juice to deglaze, add the 1 tablespoon sugar or agave nectar or honey, 1 whole bay leaf, 4 whole cloves, ground black pepper to taste and 1 peeled, cored and quartered apple.
Simmer on stove top for 2 to 3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.
German braised red cabbage recipe - Recipes
My German red cabbage recipe i s a perfect accompaniment to roast goose and duck, beef and game.
Red cabbage is known as Rotkohl or Rotkraut in Northern Germany and Blaukraut (blue cabbage) in the South.
I always make up a large batch, so choose the largest red cabbage you can find. It tastes even better the next day.
So that the cabbage retains its colour, it is cooked with vinegar. For a fruity taste, apples, pineapple or even cranberries can be added. You can also add a little red wine or port if liked. Many German families have their own red cabbage recipes or nowadays you can buy it in a jar or tin.
Homemade red cabbage is the best though and is well worth the effort.
1kg red cabbage
1 cooking apple
40g cooking fat
8 black peppercorns
3 juniper berries
1 bay leaf
3 tbsp red wine vinegar
150ml red wine
250ml broth or water
Wash the red cabbage, half and quarter and remove the central core and then shred into fine slices. Slice the onion, wash, peel and slice the apple.
Heat the cooking fat in a pan. Add the onion and fry gently for a couple of minutes. Add the red cabbage and then the apple. Place the herbs and spices into a muslim sack and then add to the cabbage. Add the vinegar, wine and broth or water and bring slowly to the boil. Add salt and sugar to taste.
Cover and simmer for 45 minutes.
Wash and peel the potato and then grate into the cabbage. Simmer for a further 15 minutes. Add more salt and sugar to taste if necessary.
Serve hot. If making ahead, chill and then reheat thoroughly.
I often make a large batch of my red cabbage recipe and keep it in the fridge for a couple of days. It tastes even better! You can also freeze it, which I often do.
Don't worry if you don't have all the herbs and spices, I can assure you it will still taste delicious.
How to make German Red Cabbage (Rotkohl)
- Prep the cabbage and bacon: Add the shredded cabbage, salt, 1 cup water, 1/2 cup vinegar, to a large dutch oven or pot. Bring to a boil, then turn the heat down to medium-low. Simmer for 10 minutes. Meanwhile, fry the bacon and reserve 2 tsp of the the bacon fat. Drain all the liquid from the cabbage, if needed.
- Make the sauce: Add the brown sugar and flour to a frying pan with the bacon fat. Whisk well to combine, then add 1 cup water and 1/2 cup vinegar. Season with salt, pepper, then stir in the onion. Simmer for 5 minutes until the onion softens.
- Cook the cabbage: Add the prepared sauce to the large pot with the cabbage along with the apples and bacon. Bring the pot to a boil, then reduce to a gentle simmer. Cook for 3-5 hours, stirring every once in a while, adding a splash of water if needed so the cabbage doesn’t dry out.
Braised Red Cabbage with Bacon
Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.
To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.
How to Store Bacon
How to Freeze Bacon
How to Freeze Pork
How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
First, in a large pot add olive oil over medium heat and when it’s hot add chopped onions and sauté about 2 minutes.
Stir in diced apples and chopped cabbage. Let it cook for another minute.
Then turn down the heat to medium low.
Add in the sugar, apple cider vinegar, salt and pepper and cover the pot.
Let the cabbage simmer another 50-55 minutes.
Stir occasionally to be sure your stove is not cooking too high. If it seems dry, add a little water and turn the heat to low.
Cook until cabbage is tender.
Health Note on Cabbage
The ancient Greeks believed in the curative power of Cabbage.
Hippocrates often prescribed it boiled with salt for patients with violent colic.
Pythagoras even composed several entire books on the virtues of Cabbage.
It was said that Diogenes ate cabbage on the recommendation of Pythagoras while Aristippus, another Greek philosopher, refused to even have it in his kitchen.
Maybe it’s just a coincidence but Diogenes lived to the ripe old age of 90 and Aristippus died at the age of 40.
Other Variations on a Red Cabbage Recipe
There are many variations on authentic German Cabbage that you might want to try for Oktoberfest. Here are just a few of them.
Red Cabbage and Apple
Peel a Granny Smith apple and slice into small bites. Add them right after cooking the onion and sauté for 3 minutes before adding in the seasonings. Adding apples adds a nice texture and a tart-sweet bite when you have a forkful.
Juniper Berry Red Cabbage
Add 1 tablespoon of juniper berries and add when you add the onions. Follow the rest of the instructions as listed. Juniper berries add a delicious deep flavor.
Holiday Version: Cranberry Red Cabbage
Add 1/4 cup fresh cranberries when adding in the onions to saute. Cranberries add a sweet juiciness when you bit into them.
I&rsquove also added a 1/4 teaspoon of cloves when I add the brown sugar. When the braised red cabbage is cooking, your house will have an extra holiday feeling with the delicious aroma it gives off.
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- 2 tablespoons butter
- 1 small head red cabbage, cored and thinly sliced
- salt to taste
- ⅓ cup water
- ¼ cup red wine
- 2 tablespoons red wine vinegar, or to taste
- 2 tablespoons white sugar
- 1 pinch caraway seeds
Melt butter in a large skillet over medium heat cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.