Best Rotkohl Red Cabbage Recipes

ROTKOHL (RED CABBAGE)

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.

RED CABBAGE, OR BLUE KRAUT (ROTKOHL, ODER BLAUKRAUT)

Steps:

• Remove any ragged leaves from cabbage.
• Cut in quarters, wash and drain.
• Shred cabbage on cutting board, discarding core.
• Heat fat in Dutch oven or casserole.
• If you use bacon, let it melt but not brown.
• Add sugar to hot fat and saute slowly until golden brown.
• Add apple and onion, cover and braise over very low heat 5 minutes.
• Add shredded cabbage and toss until coated with fat.
• Pour vinegar over kraut and stir to mix through.
• Cover and braise slowly, 10 minutes until cabbage has turned"blue" or more exactly, bright purple.
• Sprinkle with salt, add 1 cup water, cover and simmer slowly 1 1/2 to 2 hours or until tender.
• Add more liquid if needed.
• Season with pepper and salt, if needed.

ROTKOHL (RED CABBAGE)

Steps:

• Place the peppercorns, bay leaves and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Add the cabbage, apples, salt, pepper and spice bag., Bring to a boil. Reduce heat; cover and simmer, for 30-35 minutes or until cabbage is tender, stirring occasionally. Stir in vinegar. Discard spice bag. Serve with a slotted spoon.

GERMAN ROTKOHL - SPICED RED CABBAGE WITH APPLES AND WINE

Steps:

• Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
• Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
• Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
• Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
• Remove the lid and cook, stirring frequently, for 15 minutes.
• Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
• Remove the cinnamon stick and bay leaf before serving.
• NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.

VEGAN STYLE ROTKOHL (GERMAN RED CABBAGE)

Steps:

• Gently heat the oil in a large heavy-bottom saucepan, and stir-fry the onions until transparent.
• Add the cabbage and stir well. Add the remaining ingredients and stir again.
• Cover and simmer over low heat for 1 hour, or until cabbage is tender. If possible, remove the whole cloves before serving.

RED CABBAGE, A .K.A. ROTKOHL MIT APFEL

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!

ROTKOHL - RED CABBAGE

Steps:

• heat oil in dutch over and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing ts red color. Sprinkle with salt and sugar. Add chopped apple and piece of salt pork. Pour in red wine and hot beef broth. cover and simmer for 45-60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork, cube and return it to cabbage if desired. Correct seasonings and serve.