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Sides

Braised Red Cabbage (Rotkraut)

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15 min
Prep
1 hr
Cook

Ingredients

  • 1 medium red cabbage, finely shredded
  • 1 apple, peeled and grated
  • 1 onion, finely chopped
  • 2 tbsp butter or lard
  • 3 tbsp red wine vinegar
  • 2 tbsp sugar
  • 1 cinnamon stick
  • 2 whole cloves
  • 200 ml (3/4 cup plus 1 tbsp) water or vegetable stock
  • Salt, to taste

Method

  1. Melt the butter in a large heavy pot over medium heat and cook the onion for 4-5 minutes until soft.
  2. Add the shredded cabbage and grated apple, and stir to combine.
  3. Pour in the vinegar, sugar, water or stock, and add the cinnamon stick and cloves.
  4. Bring to a simmer, then cover and cook over low heat for 45-60 minutes, stirring occasionally, until the cabbage is tender and glossy.
  5. Remove the cinnamon stick and cloves.
  6. Season with salt, and adjust sweetness or acidity with a little more sugar or vinegar to taste before serving hot.

Introduction: Sweet-and-sour braised red cabbage, slow-cooked with apple and a touch of vinegar, is the classic autumn and winter side across the Alpine Rhine Valley, and Liechtenstein households prepare it in large batches to accompany roasted meats, particularly around the National Day and Christmas tables.

Cultural Background: Sweet-and-sour braised red cabbage, slow-cooked with apple and a touch of vinegar, is the classic autumn and winter side across the Alpine Rhine Valley, and Liechtenstein households prepare it in large batches to accompany roasted meats, particularly around the National Day and Christmas tables.

Tips: Long, slow cooking is key to developing the deep, mellow sweet-sour flavour. A splash of redcurrant jelly can round out the flavour if the cabbage tastes too sharp.

Variations: Add a few juniper berries for extra Alpine character. For a fully vegan version, use a plant-based butter or oil.

Storage: Refrigerate in an airtight container for up to 4 days; the flavour improves with a day's rest.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen.

FAQs:

Q: Can I make this ahead?

A: Yes, it keeps and reheats very well, and many cooks feel it tastes better the next day.

Q: Why add apple?

A: It lends natural sweetness and balances the cabbage's slight bitterness.

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