German Red Cabbage (Rotkohl)
German Red Cabbage is a sweet and sour side dish that combines cabbage and apples that are braised until tender in a tangy mixture of cider vinegar, sugar, water, and cloves. Perfect alongside so many main courses, especially those inspired by Oktoberfest!
Servings: 6
Ingredients
- 4 tablespoons unsalted butter
- 1 medium red onion sliced
- 2 Granny Smith apples cored and chopped
- 1 large red cabbage cored and sliced into 1/4-inch thick pieces
- 1/2 cup cider vinegar
- 1/2 cup water
- 5 tablespoons granulated sugar
- 1 teaspoon fine sea salt
- 6 whole cloves or 1/4 teaspoon ground cloves
- salt and pepper to taste
Instructions
- Heat a large pot to medium with the butter. Add the onion and saute until soft (about 7-10 minutes). Add the apple and cook for another 3 minutes.
- Add the cabbage and mix to combine.
- Combine the water, vinegar, sugar, fine sea salt, and cloves. Pour the mixture over the cabbage and mix to combine. Cover with a tight fitting lid and reduce heat to a simmer and cook until soft (about 60-90 minutes).
- Remove the lid and cook until some of the excess liquid evaporates. Season with salt and pepper to taste. Enjoy!
Notes
- This recipe can be made ahead and tastes even better the next day.
- Leftovers can be saved for up to 5 days and can be reheated on the stovetop until warm.
Nutrition
Calories: 181kcal | Carbohydrates: 30.2g | Protein: 1.8g | Fat: 7.3g | Saturated Fat: 4.5g | Cholesterol: 19mg | Sodium: 458mg | Potassium: 294mg | Fiber: 4.8g | Sugar: 23.7g | Calcium: 49mg | Iron: 1mg
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