Wednesday, September 9, 2015

German Rotkohl {Canning Recipe}

This is an authentic German Rotkohl recipe I received from a friend when we were living in Germany I modified to make safe for canning. If you would prefer not to can it, but just make it to serve, see my recipe here.

This is a spicy, sweet, tart cabbage dish and makes a great accompaniment to German foods such as Wiener Schnitzel or Sauerbraten. 

Gather your ingredients

Top cabbage mixture with brine



1 head red cabbage, cored and roughly chopped
2 large tart apples, cored, peeled and roughly chopped
1 large sweet onion, peeled and chopped
1/2 cup water
1 1/2 cups apple cider vinegar
1 cup sugar
1 tbsp. salt
Place in a spice bag (or piece of cheesecloth tied with kitchen string)
1/2 tsp. whole peppercorns
1/2 tsp. whole allspice
1/2 tsp. whole cloves

Place all ingredients in a large stock pot. Cover and bring to a boil over high heat. Reduce heat to medium, and stir well. Cook approx. 5 minutes, or until cabbage is wilting but not soft.

Strain cabbage mixture from brine using a mesh colander placed over a large bowl, reserving brine.  

Using tongs, fill jars with cabbage mixture pushing down to pack somewhat tightly. Evenly distribute brine over cabbage mixture in each jar, leaving 1/2-inch head-space. Wipe top of jars with vinegar, and top with rings and seals. 

Process in boiling water bath or steam canner 20 minutes. Remove jars and let cool 24 hours on a kitchen towel on your counter-top.

Jars are sealed when button in the middle of the top is depressed and doesn't move.

Store in pantry up to one year. Opened jars need to be refrigerated. 

Tips: If product is too tart for your taste, add a bit of sugar when heating to eat.

Yield:  5 pint jars


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