Sides
Rotkraut (Braised Red Cabbage)
Ingredients
- - 1 kg (2.2 lb) red cabbage, cored and finely shredded
- - 1 large apple, peeled and diced
- - 1 onion, finely diced
- - 2 tbsp vegetable oil or goose fat
- - 3 tbsp red wine vinegar
- - 2 tbsp sugar
- - 200 ml (3/4 cup) water or vegetable stock
- - 2 whole cloves
- - 1 cinnamon stick
- - 1 bay leaf
- - 1 tsp salt
Method
- Heat the oil or goose fat in a large pot over medium heat and sauté the onion until soft, about 5 minutes.
- Add the shredded cabbage and diced apple, stirring to coat in the fat.
- Add the vinegar, sugar, water, cloves, cinnamon stick, bay leaf and salt, and stir well.
- Bring to a simmer, then cover and cook over low heat for 40-45 minutes, stirring occasionally, until the cabbage is tender.
- Remove the cinnamon stick, cloves and bay leaf. Taste and adjust the balance of sweetness and acidity before serving hot.
Introduction: Rotkraut, sweet-sour braised red cabbage, is a fixture of Austrian tables, especially alongside roast meats such as goose, duck or pork during autumn and the festive season.
Cultural Background: Rotkraut, sweet-sour braised red cabbage, is a fixture of Austrian tables, especially alongside roast meats such as goose, duck or pork during autumn and the festive season. Its balance of sweetness, acidity and warm spice reflects the Austrian preference for gently spiced, comforting side dishes.
Tips: Let the cabbage cook low and slow — this develops its deep colour and mellows its sharpness. Adding the apple early lets it break down into the cabbage, naturally thickening and sweetening the dish.
Variations: Add a splash of red wine for extra depth of flavour. Stir in a spoonful of redcurrant jelly for additional sweetness, a common festive touch.
Vegetarian/Vegan: Use vegetable oil rather than goose fat for a fully vegan version.
Storage: Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of water if needed.
Nutrition: Approx. per serving: 110 kcal, 2g protein, 18g carbohydrate, 4g fat
FAQs:
Q: Can Rotkraut be made ahead? A: Yes, it reheats very well and many cooks feel the flavour improves after a day or two in the refrigerator. Q: What dishes is Rotkraut typically served with? A: It’s the classic accompaniment to roast goose, duck, and pork dishes, especially during autumn and winter holidays.
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