Best Vegan Style Rotkohl German Red Cabbage Recipes

German Rotkohl - Spiced Red Cabbage With Apples and Wine image

Provided by BecR2400

Categories Apple

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup chopped pork fat or 1/4 cup chopped bacon
1 large red onion, finely chopped
2 inches fresh ginger, peeled and finely chopped
1/2 cinnamon stick
1 large red cabbage, tough outer leaves removed, quartered, cored, and finely shredded
1 sprig fresh marjoram
1/2 teaspoon garam masala
1/2 cup red wine vinegar
1/2 cup ruby port or 1/2 cup madeira wine
1/2 cup brown sugar or 1/2 cup real maple syrup
1 bay leaf (optional)
1 whole clove (optional)
1 firm apple, chopped (optional)

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.

Nutrition Facts : Calories 250.6, Fat 8.9, SaturatedFat 4.3, Cholesterol 9.3, Sodium 60.5, Carbohydrate 37, Fiber 4.4, Sugar 27.6, Protein 3

Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut) image

Provided by Dancer

Categories Pork

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 -3 lbs red cabbage
2 -3 tablespoons butter or 2 -3 tablespoons minced bacon
1 tablespoon sugar
1 large apple, peeled,cored and chopped
1 onion, minced
4 tablespoons white wine vinegar
salt
1 -2 cup water or 1 -2 cup stock, as needed

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.