German Red Cabbage
This braised German Red Cabbage recipe (Rotkohl) is as traditional as it gets and never absent at German festivals or restaurants. It's sweet and sour flavor comes from brown sugar, vinegar and apple. Whole cloves add to its unique flavor and aroma.
Ingredients
Scaled from 6 servings
- ½ large head red cabbage (, about 5-6 cups)
- 1 apple (, cut in half)
- ⅓ cup apple cider vinegar
- 3 Tablespoons water
- ¼ cup brown sugar
- 2 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4-5 whole cloves ( or 1/4 teaspoon ground cloves)
- 2 Tablespoons butter
Instructions
-
Cut the cabbage, shredding into thin, 1/8"-1/4” thick slices. Put half the shredded cabbage into a medium sized heavy pot.
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Grate one-half of the apple on top of the cabbage in the pot. Poke the whole cloves into the other half of the apple and add to the pot.
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Add the remaining shredded cabbage on top. In a small bowl add vinegar, water, sugar, salt and pepper. Stir to combine. Pour over cabbage.
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Add 2 Tablespoons butter and cover the pot with a lid. Bring to boil, reduce heat to simmer, and cook 1 1/2 - 2 hours.
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Remove apple with cloves and discard. Stir mixture and serve.
Nutrition
Per serving
| Calories | 117 |
|---|---|
| Fat | 4 |
| Saturated fat | 2 |
| Trans fat | 0.2 |
| Unsaturated fat | 1.2 |
| Cholesterol | 10 |
| Sodium | 835 |
| Carbohydrates | 20 |
| Fiber | 3 |
| Sugar | 16 |
| Protein | 1 |