Rotkraut Red Cabbage Recipes

RED CABBAGE WITH APPLES (ROTKRAUT MIT APFELN)

Steps:

• 1. Combine cabbage, onion, cloves, apple, vinegar, 3/4 tbsp. sugar, and oil in a large pot.
• 2. Add enough water to cover the bottom of the pot.
• 3. Bring to a boil and then simmer until tender, or 1 to 1-1/2 hours.
• 4. Add boiling water if needed during cooking to maintain enough water at the bottom of the pan to keep the food from sticking.
• 5. Sprinkle flour and the rest of sugar over the mixture before serving.

ROTKRAUT - RED CABBAGE

Steps:

• 1. Wash the red cabbage, remove trunk and cut into fine strips.
• 2. Brown the sugar in the butter until light brown in color. Add the finely chopped onion and apples, peeled and cut into small cubes.
• 3. Sauté for a few minutes. Add the red cabbage and mix everything to combine. Immediately pour a little of the red wine vinegar on the cabbage so it retains the red color.
• 4. Season with salt, add a little of red wine, bay leaves, cloves and steam covered on medium heat until cabbage is tender for about 45 - 60 minutes.
• 5. At the end dust cabbage with some flour, season to taste and add some more red wine and/or vinegar if necessary.

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.

SUSS-SAURES ROTKRAUT (SWEET-AND-SOUR RED CABBAGE)

Steps:

• Melt butter in 4-quart dutch oven.
• Add apples and onions, sauté slightly.
• Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
• Simmer, covered, for 1 hour.
• Then add the remaining ingredients.
• Heat to melt the butter and serve immediately.

BLAUKRAUT (GERMAN RED CABBAGE)

Steps:

• Melt butter in a large pan. Add sugar and stir until it has a light caramel color, about 5 minutes. Add onion and apples; cook and stir until the onions start to soften, about 5 minutes. Add cabbage and cook until heated through, about 5 minutes.
• Stir in broth, apple cider vinegar, and salt. Cover and simmer until flavors are well combined, about 30 minutes. Season with salt and pepper and stir in lingonberry jam towards the end of the cooking time if desired.

ROTKRAUT

Steps:

• Combine cabbage, wine, brown sugar, salt, cayenne, cloves, bay leaves and apples in a large pot and bring to a simmer. Simmer, covered, for 20 minutes.
• In a small bowl, whisk the cornstarch into the vinegar, then add to the pot along with the butter; stir until butter is melted. Simmer, uncovered, 20 more minutes, or until most of the liquid has cooked off and cabbage is very tender. Remove bay leaves before serving.