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Braised Red Cabbage

The Quirky Foodster Team

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Ingredients

  • 1 kg (2.2 lb) red cabbage, shredded
  • 1 onion, chopped
  • 2 apples, peeled and diced
  • 3 tbsp butter or goose fat
  • 4 tbsp red wine vinegar
  • 3 tbsp sugar
  • 2 bay leaves
  • 4 cloves
  • 150 ml (2/3 cup) red wine
  • 150 ml (2/3 cup) water or stock
  • Salt and black pepper, to taste

Method

  1. Melt the butter or fat in a large pot and sauté the onion for 3-4 minutes until soft.
  2. Add the shredded cabbage and diced apple, and stir to coat.
  3. Add the vinegar, sugar, bay leaves, cloves, wine and water.
  4. Cover and simmer on low heat for 1-1.5 hours, stirring occasionally, until the cabbage is tender and deeply coloured.
  5. Season with salt and pepper, and remove the bay leaves and cloves before serving.

Introduction: A slow-braised sweet-and-sour cabbage dish found on tables across Germany, especially around Christmas, where it's the traditional accompaniment to roast goose and other festive roasts.

Cultural Background: A slow-braised sweet-and-sour cabbage dish found on tables across Germany, especially around Christmas, where it's the traditional accompaniment to roast goose and other festive roasts.

Tips: A long, slow simmer is essential — rushing the cooking leaves the cabbage tough and underdeveloped in flavour.

Variations: Some regions add a splash of blackcurrant juice or a spoon of redcurrant jelly for extra depth and colour.

Storage: Keeps 4-5 days refrigerated; flavour improves after a day or two.

Reheating: Reheat gently on the stovetop over low heat for 8-10 minutes, adding a splash of water if needed.

Nutrition: Approx. 150 kcal, 2g protein, 6g fat, 22g carbohydrate per serving.

FAQs:

Q: Can I make Rotkohl ahead of a big meal?

A: Yes, it reheats beautifully and often tastes even better the next day.

Q: What's a good substitute for goose fat?

A: Butter or a neutral vegetable oil both work well if goose fat isn't available.

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