Rodekool Red Cabbage Recipes

GERMAN RED CABBAGE (ROTKOHL)

Steps:

• Brown 2 1/2 ounces bacon in a Dutch oven . Add 1/2 cup diced onion and sauté for 5 minutes. Add 4 cups shredded red cabbage and cook for 2 to 3 minutes.
• Pour in 1/2 cup red wine and 1/2 cup apple juice to deglaze, add the 1 tablespoon sugar or agave nectar or honey, 1 whole bay leaf, 4 whole cloves, ground black pepper to taste and 1 peeled, cored and quartered apple.
• Simmer on stove top for 2 to 3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.

ROTKOHL (RED CABBAGE)

Steps:

• Saute onions in butter.
• add cut up cabbage and vinegar.
• cover and simmer for about 20 to 25 minutes.
• add just enough sugar to make it sweet and sour tasting.
• add apples and reheat.

RODEKOOL (RED CABBAGE)

Steps:

• 1. Melt butter in a two quart saucepan and add cabbage, apples, cider vinegar, current jelly and water. Mix well.
• 2. Cover and simmer over medium heat, stirring occasionally, until cabbage is tender, about 1 hour.
• 3. Add salt and sugar, mix and serve.
• 4. This recipe can be prepared a day ahead , just refrigerate. When ready to use just warm through.