Rotkohl or German red cabbage is a popular side dish served all over Europe. Its sweet and sour flavor pairs well with a variety of dishes, but it is most commonly found next to the heartier ones, like roasts, beef rouladen and pork schnitzel.
During the braising process, the purple cabbage develops a beautiful ruby red color, but this dish is not only pretty, it is a healthy one too. Purple cabbage is low in calories, but full of nutrients and antioxidants. It has been given credit for reducing inflammation, improving heart health and helping with bone strength. I think we should all eat more purple cabbage!
To get started, shred one small purple cabbage a little thicker than you would for coleslaw and grate 1 apple through the largest setting on a hand held grater. Tart apples such as granny smith, mcintosh or pink lady apples do best in this dish.
Place the shredded cabbage and grated apples into a medium saucepan along with add 1/2 cup of apple cider vinegar, 1/2 cup of water, 1/2 cup of sugar, a few grinds of black pepper and a pinch of cloves.
Place the saucepan over medium heat and slowly bring the liquids to a simmer.
Simmer covered for 30 minutes stirring occasionally.
Drain the liquids and return the cabbage to the saucepan. Add 4 tablespoons of browned butter and 1 tablespoon of freshly squeezed lemon juice and toss everything together to combine. Transfer the cabbage into a bowl and serve warm.
Rotkohl has a beautiful mildly sweet pickled flavor that I love. It is not as bold as sauerkraut, so if you are looking for something similar, but less intense, you may want to give this German red cabbage dish a try. While it is great with classic European dishes, I would also serve it with fried chicken, burgers and hot dogs or add it to a rice bowl.
It is pretty easy to prepare and compliments so many dishes. I hope you enjoy!
Rotkohl - German Red Cabbage
Ingredients
- 1 small head of purple cabbage
- 1 tart apple
- 1/2 cup of apple cider vinegar
- 1/2 cup of water
- 1/2 cup of granulated sugar
- 1/4 teaspoon of black pepper
- a pinch of ground cloves
- 4 tablespoons of butter, browned and cooled
- 1 tablespoon of freshly squeezed lemon juice
Instructions
- Shred 1 small head of purple cabbage and grate 1 tart apple
- Add the shredded cabbage and grated apple into a medium saucepan
- Add 1/2 cup of apple cider vinegar, 1/2 cup of water, 1/2 cup of sugar, a few grinds of black pepper and a pinch of cloves into the saucepan and place it over medium heat
- Cover the saucepan and slowly bring the liquids to a simmer
- Simmer for 30 minutes
- In a small skillet, cook 4 tablespoons of butter over medium heat, until it has fully melted and begins to brown a bit
- As soon as it browns, remove it from the heat and set the skillet on a heat proof surface to cool
- Drain the liquids from the cabbage mixture and transfer it to a mixing bowl
- Add the browned butter and 1 tablespoon of freshly squeezed lemon juice
- Mix to combine
- Serve warm
