Best Red Cabbage A Ka Rotkohl Mit Apfel Recipes
RED CABBAGE, A .K.A. ROTKOHL MIT APFEL
I used Heidi Hoermans Red cabbage recipe but I tweaked it a little to suit our tastes. Thanks, Heidi for your help and inspiration. I couldn't have created this without you. This is a sweet, tangy version of Rotkohl.
Provided by Diane C.
Categories Vegetables
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Use a 3 or 4 qt. pan. Heat the oil and butter in the pan over medium-high heat. Add the shredded red cabbage and the onion. Toss to coat with the oil. Saute for 2-3 minutes.
- 2. Add the cider vinegar, apple cider, water and chopped apple. Cover and reduce to a simmer for 1 hour. Stir occasionally.
- 3. Remove cover and let simmer for 10 minutes until liquid has disappeared.
- 4. Sprinkle with salt and pepper. Enjoy!
APFELROTKOHL (RED CABBAGE WITH APPLES) RECIPE
Provided by Anna @ Northern Homestead
Number Of Ingredients 8
Steps:
- Sautee chopped onions in oil or water
- Add chopped cabbage, cook till it cooks down (ca. 10 minutes)
- Season
- Add apples
- Cover, turn down the heat to medium to low, and let simmer for 20 - 30 minutes
- Stir occasionally
- Taste, season some more if needed
- Enjoy
GERMAN RED CABBAGE (ROTKOHL)
Steps:
- Brown 2 1/2 ounces bacon in a Dutch oven . Add 1/2 cup diced onion and sauté for 5 minutes. Add 4 cups shredded red cabbage and cook for 2 to 3 minutes.
- Pour in 1/2 cup red wine and 1/2 cup apple juice to deglaze, add the 1 tablespoon sugar or agave nectar or honey, 1 whole bay leaf, 4 whole cloves, ground black pepper to taste and 1 peeled, cored and quartered apple.
- Simmer on stove top for 2 to 3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.
Nutrition Facts : Calories 215 kcal, Carbohydrate 27 g, Cholesterol 18 mg, Fiber 6 g, Protein 9 g, SaturatedFat 2 g, Sodium 345 mg, Sugar 17 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
ROTKRAUT
This recipe for rotkraut, a tart dish of pickled red cabbage simmered with warm spices in a dry red wine, came to The Times from Debbie Himmler of Cincinnati. The dish, a nod to her grandparents' German heritage, makes regular appearances on her family's Thanksgiving table, but can be served year round. It's best prepared a day or two ahead, and also freezes well - a real boon if you're planning a big meal. Just reheat it in a covered saucepan on the stove the day you plan to serve it.
Provided by Ligaya Mishan
Categories vegetables, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine cabbage, wine, brown sugar, salt, cayenne, cloves, bay leaves and apples in a large pot and bring to a simmer. Simmer, covered, for 20 minutes.
- In a small bowl, whisk the cornstarch into the vinegar, then add to the pot along with the butter; stir until butter is melted. Simmer, uncovered, 20 more minutes, or until most of the liquid has cooked off and cabbage is very tender. Remove bay leaves before serving.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 326 milligrams, Sugar 17 grams, TransFat 0 grams
ROTKOHL (RED CABBAGE)
Make and share this Rotkohl (Red Cabbage) recipe from Food.com.
Provided by MnBiker
Categories German
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Saute onions in butter.
- add cut up cabbage and vinegar.
- cover and simmer for about 20 to 25 minutes.
- add just enough sugar to make it sweet and sour tasting.
- add apples and reheat.
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