Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, german red cabbage (rotkohl). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

German Red Cabbage (Rotkohl) is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. German Red Cabbage (Rotkohl) is something which I’ve loved my whole life.

Here is one recipe for German Red Cabbage (Rotkohl) that we make quite often. It is a traditional accompaniment for roast goose or bratwurst and potato purée. This is not made with any flour, so it's wheat free. So cabbage, especially red cabbage, is one of man's best friends - a superfood.

To get started with this recipe, we have to first prepare a few ingredients. You can have german red cabbage (rotkohl) using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make German Red Cabbage (Rotkohl):

1. Take 1 head red cabbage, cored, thinly sliced, roughly chopped
2. Get 1.5 tbsp butter
3. Prepare 1 small sweet onion, finely chopped
4. Prepare 2 small tart apples, peeled, cored, finely chopped
5. Make ready 3/4 cup red wine (or vegetable broth)
6. Take 1/2 cup apple-cider vinegar
7. Make ready 1/3 cup white sugar (or brown)
8. Take 1 tsp salt
9. Make ready 1 Spice bag (step5), includes.
10. Prepare 3-4 juniper berries (optional, but authentic)
11. Make ready 4-5 whole allspice
12. Get 4-5 whole cloves
13. Take 3-4 whole peppercorns
14. Get 1 bay leaf
15. Prepare 1 tbsp cornstarch

This recipe for braised red cabbage with apples is a family favorite! Rotkohl is a German Braised Red Cabbage that has a distinctive sweet and sour taste. It is one of the most popular German side dishes, often served with meats and potatoes. Some cooks add bacon and some would don't.

Instructions to make German Red Cabbage (Rotkohl):

1. Remove bad leaves from the cabbage. Cut the head into quarters with a large knife. Slice out the core. Place cabbage on its flat side and very thinly slice it up. Chop all these slices crosswise (roughly). Discard any flat pieces and chunks.
2. Place the shredded cabbage in a large bowl. Repeat this process for all cabbage quarters.
3. In a large pot over medium heat, melt the butter and add the onions. Sauté for 4-5 minutes. Add the cabbage, stir a few times, and cook for 5 minutes.
4. Next, add the apples, red wine or broth, apple-cider vinegar, sugar, and salt. Bring to a boil, and then reduce the heat to low and cover.
5. [If using ground spices skip this step, and add to pot] While this begins to simmer, take a piece of cheesecloth (4”x4”) and place the rest of the whole spices in the center of the cloth. Bring the four (4) corners up together, tie with kitchen string, to form a bag.
6. Add this to the pot, cover and simmer for 70-80 minutes. Stir occasionally. [Add more wine or broth if needed. Most times it’s not needed]
7. When done, place cornstarch (or flour) in a cup. Drain some of the cabbage juice (~3 tablespoons) into the cup and blend well. Add red wine (~2 tablespoons) to darken the liquid. Add this back into the pot and remove the spice bag.
8. Raise the heat to medium and begin to stir until thickened, about 2 minutes. Adjust the taste to your liking with a bit more sugar and/or vinegar. Place in a large serving bowl and top with a sprig of parsley.

It is one of the most popular German side dishes, often served with meats and potatoes. Some cooks add bacon and some would don't. Often, if the bacon is added it's at the beginning of the cooking process so that the cabbage is braised with the bacon. German Red Cabbage, or in German "Rotkohl" (some say also Blaukraut), is a great side dish. It goes very well with German Beef Rouladen and mashed potatoes which is a very traditional combination.

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