German Red Cabbage (Rotkohl)

German Red Cabbage or Rotkohl, is red cabbage braised with sweet apples, pungent onions and the warmth of brown sugar & spices

Growing up, my Mom always served red cabbage from a jar and I thought it was so tasty.  But me, being me, had to recreate it in a fresh and easy way

I’ve made red cabbage many times in various ways, but we all love it braised the best.  The cabbage is slowly cooked with sweet apples, pungent onions, the warmth of brown sugar and the needed punch of acidity

I’m not sure if the addition of the apple is traditional, but it really melts down and adds a delicious Fall sweetness

Here I have a head of red cabbage, a large white onion and a green apple

To shred the cabbage, the easiest way is to cut the entire head in half, remove the stems in a “V” and thinly slice

Peel and slice the onion

Core the apple and slice

Add the cabbage, apple and onion to a dutch oven (or stockpot) and place over medium heat

Measure out 1/2 cup apple cider, 1/2 cup water, 1/4 cup of brown sugar, 1/2 teaspoon of black pepper and 1/4 teaspoon of allspice

Toss in with the cabbage mixture and stir well to combine

Cook for 35-40 minutes, stirring occasionally

When the cabbage is tender, add in 1 tablespoon of fresh lemon juice and kosher salt to taste

Serve up as a side with your favorite main dish like our Sauerbraten!

Enjoy!

Tools used to make this recipe

Lodge Cast Iron Dutch Oven

Royal Classique Measuring Cups

Simply Bamboo Cutting Board

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