Saturday, April 28, 2012

Rote Kohl (German Red Cabbage)

This is wonderful stuff!  A great spicy, sweet cabbage served with schnitzel or Sauerbraten ( German beef roast).

Picture from Google search



1 medium head red cabbbage, 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 teaspoon 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.
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