Imagine a side dish that captures the heart of German culinary tradition, bursting with tangy-sweet flavors that dance on your palate and instantly warm your soul. Rotkohl, or German sweet and sour red cabbage, is not just a side dish—it's a cultural experience that transforms ordinary meals into extraordinary memories. This time-honored recipe has been passed down through generations, bringing the rich, comforting flavors of German home cooking directly to your kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 1 medium red cabbage, shredded
- 1 apple, peeled and diced
- 1 onion, finely chopped
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/4 cup water
Instructions
- Prepare the red cabbage by removing the outer leaves and cutting it in half. Remove the tough core and finely shred the cabbage using a sharp knife or mandoline slicer.
- Peel and dice the apple into small, uniform cubes. Finely chop the onion to ensure even cooking and distribution of flavor.
- In a large, heavy-bottomed pot or Dutch oven, heat a small amount of oil or butter over medium heat. Add the chopped onions and sauté until they become translucent and slightly softened, about 3-4 minutes.
- Add the shredded red cabbage to the pot and stir to combine with the onions. Cook for 5 minutes, stirring occasionally to prevent sticking.
- Pour in the apple cider vinegar, water, sugar, salt, and ground cloves. Stir thoroughly to ensure all ingredients are well combined.
- Add the diced apple to the cabbage mixture and mix well.
- Reduce heat to low, cover the pot with a tight-fitting lid, and simmer slowly for 60-75 minutes. Stir occasionally to prevent burning and ensure even cooking.
- Check the cabbage periodically during cooking. If it seems too dry, add a small amount of water. The cabbage should become tender and develop a deep, rich color.
- Taste and adjust seasoning if needed. You may want to add more salt, sugar, or vinegar to achieve the perfect sweet-sour balance.
- Once the cabbage is very tender and the liquid has reduced, remove from heat and let it rest for 10 minutes before serving.
- Serve hot as a traditional side dish alongside roasted meats, sausages, or as part of a classic German meal.
Tips
- • Choose a fresh, firm red cabbage with deep, vibrant color for the best texture and flavor. • Use a mandoline slicer for ultra-thin, uniform cabbage shreds that cook evenly. • Don't rush the cooking process—slow simmering is key to developing complex flavors. • For extra depth, consider adding a splash of red wine or a few juniper berries during cooking. • Rotkohl actually tastes better the next day, so don't hesitate to make it in advance. • Adjust the sweet-sour balance by tasting and incrementally adding more vinegar or sugar. • Pair with hearty meats like roast pork, bratwurst, or schnitzel for an authentic German dining experience.
Nutrition Facts
Calories: 75kcal
Carbohydrates: 19g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
