Sweet and Sour Red Cabbage

Can you say Rotkohl?  Go ahead, just try, let it roll off your tongue.  You’ll want to once you’ve tried Sweet and Sour Red Cabbage, which is traditionally made with a trio of apple—cider, cider vinegar, and ample chunks of apple, contributes sweet-tart goodness to this Germanic dish.

It’s a simple, straightforward celebration of fall.  Not only is it delicious, it adds so much burnished color to a festive dinner plate.

Sweet and Sour Red Cabbage

Our nod to Oktoberfest, (I know, in Germany it’s all about beer), and in Idaho, we celebrate potato harvest. When we lived in Eastern Idaho, for two weeks our children were out of school while amazing amounts of spuds were dug and hauled into huge potato cellars.  I helped Santa by driving a potato truck for many of those harvests and still crave the smell of potato dirt this time of year!

So when I make German Potato Salad I always make Rotkohl, Sweet and Sour Red Cabbage because they just go so well together.  I’ve found that the flavor improves with time, so I often make it ahead and let it sit in the refrigerator for a day of two.  Simply reheat, using care not to cook it more, when you are ready to serve it.

Here’s how to make it:   Start by chopping the onion, then core and chop the cabbage.  Core and slice the apples too.  I used Granny Smith apples, but Fuji and Gala are also very good for this purpose.

In a 5-1/2 quart heavy Dutch Oven over medium heat, melt the butter. Add the onion and cook, stirring, until golden, about 5 minutes. Add the cabbage and stir until it is wilted, 5-7 minutes. Add the bay leaf, cloves, vinegar, cider, apples, salt, and stir well. Reduce the heat to medium-low, cover and simmer until most of the liquid has been absorbed and the cabbage is very tender, about 45 minutes.

Add the sugar, wine, and red currant jelly and simmer on low for 20 minutes longer. Discard the bay leaf and cloves and transfer to a warmed serving bowl. Serve hot.

5 from 1 reviews

Sweet and Sour Red Cabbage

 

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Prep time

10 mins

Cook time

70 mins

Total time

1 hour 20 mins

 

A trio of apple—cider, cider vinegar, and ample chunks of apple— contributes sweet-tart goodness to this Germanic dish. Sweet and Sour Red Cabbage is a simple, straightforward celebration of fall.

Author: Renée

Recipe type: Side Dish

Cuisine: German

Serves: 8-10 servings

Ingredients

• 3 Tablespoons butter
• 1 large yellow onion, chopped
• 1 (2-1/2 pound) red cabbage, thinly sliced
• 1 bay leaf
• 4 whole cloves
• 2 Tablespoons apple cider vinegar
• ½ cup apple cider
• 4 tart cooking apples, cored and thinly sliced lengthwise
• 1 teaspoon salt
• 1 Tablespoon sugar
• ¼ cup red wine
• 3 Tablespoons red currant jelly

Instructions

1. In a 5 quart heavy-bottomed saucepan over medium heat, melt the butter. Add the onion and cook, stirring, until golden, about 5 minutes. Add the cabbage and stir until it is wilted, 5-7 minutes. Add the bay leaf, cloves, vinegar, cider, apples, salt, and stir well. Reduce the heat to medium-low, cover and simmer until most of the liquid has been absorbed and the cabbage is very tender, about 45 minutes.
2. Add the sugar, wine, and red currant jelly and simmer on low for 20 minutes longer. Discard the bay leaf and cloves and transfer to a warmed serving bowl. Serve hot.

Notes

Sweet and Sour Red Cabbage is a great make ahead side dish. The flavor improves as it sits in the refrigerator. You can make it a day or two ahead, bring it to room temperature, gently reheat it, (careful not to cook more) and serve.

3.5.3208