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A vibrant and flavorful side dish of tender braised red cabbage, perfectly balanced with sweet apples and tangy vinegar. This German-American classic, known as Rotkohl, is the perfect accompaniment to roasted meats, sausages, and holiday feasts.
For 6 servings
Prepare the vegetables. Using a sharp knife or a mandoline, thinly slice the red cabbage, discarding the tough core. Finely chop the onion. Peel, core, and grate the apple.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Add the sliced cabbage to the pot in batches, stirring after each addition to help it wilt slightly. Once all the cabbage is in, add the grated apple, brown sugar, water, bay leaf, ground cloves, salt, and pepper. Stir everything together until well combined.
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise for 50 minutes, stirring occasionally to prevent sticking.
After 50 minutes, stir in the apple cider vinegar. Continue to cook, covered, for another 15-20 minutes, or until the cabbage is very tender and the flavors have melded.
Remove the pot from the heat and discard the bay leaf. Taste and adjust the seasoning as needed—you may want more salt for savoriness, sugar for sweetness, or vinegar for tang. Serve warm.
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A vibrant and flavorful side dish of tender braised red cabbage, perfectly balanced with sweet apples and tangy vinegar. This German-American classic, known as Rotkohl, is the perfect accompaniment to roasted meats, sausages, and holiday feasts.
This german_american recipe takes 90 minutes to prepare and yields 6 servings. At 156.59 calories per serving with 2.44g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Add 1/2 teaspoon of caraway seeds and 4-5 whole juniper berries along with the other spices for a more authentic German flavor profile.
Substitute half of the water with red wine or apple juice. Add a tablespoon of redcurrant jelly at the end for a glossy finish and extra sweetness.
Add a cinnamon stick and 2-3 whole allspice berries to the pot during braising for a warm, festive aroma.
Red cabbage is loaded with anthocyanins, powerful antioxidants that give it its vibrant color and help protect the body against cellular damage.
The high fiber content in cabbage promotes regular bowel movements and supports a healthy gut microbiome.
This dish is an excellent source of Vitamin C, a crucial nutrient for a strong immune system and healthy skin.
Red cabbage is a good source of Vitamin K, which plays a vital role in bone metabolism and blood clotting.
One serving of this Sweet and Sour Red Cabbage contains approximately 150 calories, making it a light and healthy side dish.
Yes, it is very healthy. Red cabbage is packed with vitamins C and K, antioxidants, and fiber. This recipe is low in fat and provides essential nutrients, making it a great addition to a balanced diet.
Absolutely! After sautéing the onions on the stovetop, transfer them and all other ingredients (except the vinegar) to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Stir in the vinegar during the last 30 minutes of cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The flavor actually improves over time. Reheat gently on the stovetop or in the microwave.
Red cabbage contains natural pigments called anthocyanins that are pH-sensitive. They turn reddish-purple in acidic conditions and blue or green in alkaline conditions. Adding an acid like vinegar helps it maintain its beautiful vibrant red color.
Yes, while apple cider vinegar is traditional, you can experiment with red wine vinegar or white wine vinegar for a slightly different tangy flavor.