Prepare to transform your dinner table with a classic German side dish that's about to become your new obsession! German Red Cabbage, or Weinkraut, is not just a simple vegetable side – it's a symphony of sweet, tangy, and aromatic flavors that will transport your taste buds straight to the heart of Bavaria. This time-honored recipe combines the earthy richness of red cabbage with a perfect balance of vinegar, sugar, and warm spices, creating a dish that's both comforting and incredibly sophisticated.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: German
Serves: 6 servings
Ingredients
- 1 medium red cabbage, shredded
- 1 onion, sliced
- 1 apple, peeled and diced
- 1/2 cup vinegar
- 1/2 cup sugar
- 1/2 teaspoon cloves
- Salt and pepper to taste
Instructions
- Thoroughly wash the red cabbage and remove any tough outer leaves. Using a sharp knife or mandoline, shred the cabbage into thin, uniform strips.
- Peel and finely slice the onion. Peel and dice the apple into small, even cubes, removing the core and seeds.
- In a large heavy-bottomed pot or Dutch oven, heat a small amount of oil or butter over medium heat. Add the sliced onions and sauté until they become translucent and slightly softened, about 3-4 minutes.
- Add the shredded red cabbage to the pot with the onions. Stir to combine and cook for 2-3 minutes, allowing the cabbage to begin to soften.
- Add the diced apple, vinegar, sugar, cloves, salt, and pepper to the pot. Stir all ingredients thoroughly to ensure even distribution of flavors.
- Reduce heat to low, cover the pot, and let the cabbage simmer slowly. Stir occasionally to prevent sticking and ensure even cooking.
- Cook for approximately 45 minutes, or until the cabbage is tender and has a deep, rich color. The liquid should reduce and create a slightly glossy sauce.
- Taste and adjust seasoning with additional salt, pepper, or a touch more vinegar or sugar if needed to balance the flavors.
- Remove from heat and let stand for 5-10 minutes before serving to allow flavors to meld together.
- Serve warm as a traditional side dish alongside roasted meats, particularly pork or beef dishes.
Tips
- Choose a fresh, firm red cabbage with vibrant, deep purple leaves for the best color and texture.
- Use a sharp knife or mandoline to ensure uniform, thin cabbage strips for even cooking.
- Don't rush the cooking process – slow simmering is key to developing deep, complex flavors.
- For an extra layer of flavor, consider using apple cider vinegar instead of regular white vinegar.
- This dish actually tastes even better the next day, so don't hesitate to make it in advance.
- If the cabbage seems too tart, a little extra sugar can help balance the flavors.
- For a richer version, you can add a few tablespoons of butter at the end of cooking for extra depth.
- Experiment with additional spices like cinnamon or star anise for a unique twist on the traditional recipe.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 20g
Protein: 2g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
