Rotkohl - German Red Cabbage
 
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This is a traditional German red cabbage dish that's both sweet and sour. It's a light yet warm and comforting dish, perfect for meals throughout the fall and winter.
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Serves: 8 servings
Ingredients
  • ¼ cup butter
  • 1 large yellow onion, finely diced
  • 1 tablespoon all-purpose flour
  • 2 - 2½ pounds red cabbage, very thinly sliced (1 medium red cabbage)
  • 3 medium apples, peeled, cored, and diced into ½ inch cubes (I used 2 Granny smith + 1 Honeycrisp)
  • ⅓ cup raspberry jam
  • ¾ cup red wine vinegar
  • 2 bay leaves (fresh or dried)
  • 4 whole cloves
  • 4 juniper berries
  • 1 teaspoon salt
Instructions
  1. Melt the butter in a large pot or dutch oven over medium heat and cook the onions until caramelized and just beginning to brown, about 10 minutes. Add the flour and cook another minute. Add cabbage and cook for 5 minutes.
  2. Add the rest of the ingredients (apple through salt). Bring to a boil. Reduce heat to low and simmer covered for 2 hours, stirring occasionally. (Add broth/water if needed if too much liquid evaporates.)
  3. Serve warm. (This dish can be made a couple days in advance and stored covered in the fridge. Reheat just before serving.)
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/rotkohl-german-red-cabbage/