Red Cabbage (or Rotkohl) is a classic German side dish, particularly popular during festive meals. This flavourful dish brings together the natural sweetness of apples, the earthiness of cabbage, and a hint of warming spices like cloves and bay leaves. It’s the perfect accompaniment for hearty dishes like Rich German Beef Goulash.
Why You Will Love this German Red Cabbage
- Authentic Taste: This recipe brings the traditional flavours of Germany straight to your table.
- Simple Ingredients: Only a few pantry staples and fresh ingredients are needed.
- Versatile Side: It pairs well with a variety of main dishes, from roasted meats to goulash and rouladen.
- Make Ahead: The flavour improves as it sits, making it ideal for prepping in advance.
German Red Cabbage
Ingredients
- 1 large red cabbage
- ¾ tablespoon lard or rendered bacon fat
- 1 onion peeled and diced
- 4-5 Granny Smith apples peeled and diced
- 4-5 whole cloves
- 1 bay leaf
- Juice of 1 lemon
- 1 heaped teaspoon salt and ground black pepper to taste
- ¾ cup 180ml / 6 oz water
- ½ tablespoon cornstarch mixed with 3 tablespoons cold water
Instructions
- Prepare the cabbage by removing any damaged leaves and rinsing it. Using a Cutting Board and a Victorinox Knife, remove the core and finely shred it.
- In a large pot, melt the lard over medium heat and sauté the diced onion until translucent.
- Add the shredded cabbage and sauté for 4-5 minutes.
- Add the diced apples, water, bay leaf, cloves, lemon juice, salt, and pepper. Stir well.
- I recommend simmering the red cabbage for about 20 minutes until tender. Keep in mind that it will continue to cook slightly after you turn off the heat and again when reheating. To prevent it from becoming too soft, allow for this extra cooking time.
- In a small bowl, mix the cornstarch with cold water to form a smooth paste. Add it to the pot to thicken the dish.
- Remove the bay leaf before serving.
This German Red Cabbage (Rotkohl) recipe is a must-try for anyone looking to experience a taste of Germany in their kitchen. With its balance of sweet and tangy flavours, it’s perfect for serving alongside rich, savoury main courses. Give it a try, and don’t forget to share your results!
Variations of German Red Cabbage
- Bacon: Render bacon instead of lard for a smoky twist.
- Wine: Add a dash of red wine for a richer flavour.
Frequently Asked Questions
Can I make this recipe in advance?
Yes! In fact, the flavours deepen when left to sit, making it even better the next day.
What should I serve with Red Cabbage?
This dish pairs well with roasted meats and kartoffel-knödel or goulash and spätzle.
Can I freeze leftovers?
Absolutely! Store in an airtight container for up to 3 months. Thaw and reheat on the stovetop.
I would love to hear from you
If you’ve tried this recipe or have any questions, feel free to comment or share your thoughts!
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