Saturday, April 28, 2012

Rotkohl (German Red Cabbage)


This is a great spicy, sweet cabbage served with schnitzel or Sauerbraten ( German beef roast).



1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1 1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 tbls. butter
1 tsp salt
6 whole peppercorns
2 whole allspice
2 whole cloves
1 bay leaf

In a Dutch Oven or stock pot, toss cabbage, apples and onions. Add water, vinegar, sugar, butter and salt.

Place peppercorns, allspice, cloves and bay leaf in a spice bag and add to mixture in pot.

Bring to a boil; reduce heat, cover and simmer 1 1/2 hours. Discard spice bag before serving.

Cooks note - this can also be made in a slow cooker. Simply add all ingredients and cook on low 6-8 hours.


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Print Friendly and PDF