German Red Cabbage
German Red Cabbage (Rotkohl) is a tangy, sweet, and comforting side dish made with cabbage, apples, and spices.
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 in a serving dish.
