Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, german red cabbage (rotkohl). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
German Red Cabbage (Rotkohl) is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. German Red Cabbage (Rotkohl) is something which I have loved my entire life.
Rotkohl is a cooked German red cabbage recipe that is easy to make, although it does take a little time for the cabbage to braise slowly on the stovetop. It's a very popular German side dish that varies somewhat by region, but frequently combines thinly shredded red cabbage, tart green apples, and. And Rotkohl takes the humble red cabbage and transforms it into a wonderful dish that traditionally accompanies beef roasts, Rouladen and Sauerbraten.
To begin with this recipe, we must first prepare a few components. You can have german red cabbage (rotkohl) using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make German Red Cabbage (Rotkohl):
- Make ready 1 head red cabbage, cored, thinly sliced, roughly chopped
- Get 1.5 tbsp butter
- Make ready 1 small sweet onion, finely chopped
- Take 2 small tart apples, peeled, cored, finely chopped
- Get 3/4 cup red wine (or vegetable broth)
- Make ready 1/2 cup apple-cider vinegar
- Make ready 1/3 cup white sugar (or brown)
- Take 1 tsp salt
- Prepare 1 Spice bag (step5), includes.
- Make ready 3-4 juniper berries (optional, but authentic)
- Prepare 4-5 whole allspice
- Get 4-5 whole cloves
- Get 3-4 whole peppercorns
- Take 1 bay leaf
- Take 1 tbsp cornstarch
It is a traditional accompaniment for roast goose or bratwurst and potato purée. This is not made with any flour, so it's wheat free. The red cabbage is cooked (as opposed to a raw red cabbage slaw) and benefits from. Rotkohl is a classic German side dish for braised red cabbage.
Instructions to make German Red Cabbage (Rotkohl):
- Remove bad leaves from the cabbage. Cut the head into quarters with a large knife. Slice out the core. Place cabbage on its flat side and very thinly slice it up. Chop all these slices crosswise (roughly). Discard any flat pieces and chunks.
- Place the shredded cabbage in a large bowl. Repeat this process for all cabbage quarters.
- In a large pot over medium heat, melt the butter and add the onions. Sauté for 4-5 minutes. Add the cabbage, stir a few times, and cook for 5 minutes.
- Next, add the apples, red wine or broth, apple-cider vinegar, sugar, and salt. Bring to a boil, and then reduce the heat to low and cover.
- [If using ground spices skip this step, and add to pot] While this begins to simmer, take a piece of cheesecloth (4”x4”) and place the rest of the whole spices in the center of the cloth. Bring the four (4) corners up together, tie with kitchen string, to form a bag.
- Add this to the pot, cover and simmer for 70-80 minutes. Stir occasionally. [Add more wine or broth if needed. Most times it’s not needed]
- When done, place cornstarch (or flour) in a cup. Drain some of the cabbage juice (~3 tablespoons) into the cup and blend well. Add red wine (~2 tablespoons) to darken the liquid. Add this back into the pot and remove the spice bag.
- Raise the heat to medium and begin to stir until thickened, about 2 minutes. Adjust the taste to your liking with a bit more sugar and/or vinegar. Place in a large serving bowl and top with a sprig of parsley.
It may be served with or without bacon and it has a very distinct sweet and sour cabbage flavor. It's braised in apple cider with a touch of sugar (sometimes with the addition of cherry preserve) and spices then finished off with an apple cider. This German Red Cabbage aka Rotkohl recipe turns regular run-of-the-mill cabbage into a tender, falvorful, comforting dish with the perfect balance of tang, sweet, and salty. It's the perfect accompaniment for braised meats or roasts, but so good you'll want to eat it with a spoon straight out. Authentic German Red Cabbage doesn't come in a jar or can.
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