Once again, it is time to celebrate German food (and beer) during Oktoberfest! Festivals celebrating Germain heritage are taking place in numerous locations right now. In homage to those celebrations, I’ll be posting two recipes featuring German food this week.
First up is Rotkohl, a German sweet and sour side dish made of red cabbage with green apples. The vibrantly colored, fork-tender dish is irresistibly tangy with a delicately spiced flavor that pairs well with meat dishes.
This dish has three different names in Germany depending on which section of the country it is made in. Blaukraut (“blue cabbage”) is what they call it in the South, Rotkraut (“red cabbage”) is the moniker in Central Germany, and Rotkohl (also “red cabbage”) is the Northern label where kohl is used for kraut.
Along with three different names for this side dish, there are also two versions of it. The hearty variation contains more spices and onions. The version we are starting with is more on the sweet and fruity side. The tangy and sweet nature of this dish brings to mind a Thanksgiving cranberry sauce with a German flair!
German Red Cabbage
German Red Cabbage (adapted from allrecipes.com) Total Time Required: 1 hour 45 minutes, Prep Time: 10 minutes, Cook Time: 1 hour 30 minutes, Serves: 4
Ingredients:
- 5 cups shredded red cabbage, 1-1/4 pounds
- 8 ounces green apples, cored, & sliced to yield 1 cup
- 1/4 cup white sugar
- 2 tablespoons butter
- 1/3 cup apple cider vinegar
- 3 tablespoons water
- 2 -1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
Directions:
Shred the cabbage in a food processor and prep the apple.
Shred the cabbage using a food processor.
Place the cabbage, apple, sugar, and butter in a large pot. Pour in the vinegar and water, then add the salt, pepper, and cloves.
Place the cabbage, apple, sugar, and butter in a large pot then add in the vinegar, water, salt, pepper, and cloves.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the cabbage is tender, 1-1/2 to 2 hours. Transfer to a serving bowl and serve warm.
After the cabbage is cooked, transfer it to a serving bowl.
Leftover cabbage can be stored for up to five days in the refrigerator. Reheat gently on the stovetop for the best result. Leftover cooked cabbage can be stored in the freezer for up to three months. Allow it to cool completely before placing it in a tightly sealed freezer bag or airtight container for freezer storage.
Serve with a German meat dish.
Stay tuned for the main dish to be posted later this week! ~Linda
German Red Cabbage (adapted from allrecipes.com) Total Time Required: 1 hour 45 minutes, Prep Time: 10 minutes, Cook Time: 1 hour 30 minutes, Serves: 4
Ingredients:
- 5 cups shredded red cabbage, 1-1/4 pounds
- 8 ounces green apples, cored, & sliced to yield 1 cup
- 1/4 cup white sugar
- 2 tablespoons butter
- 1/3 cup apple cider vinegar
- 3 tablespoons water
- 2 -1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
Directions:
Shred the cabbage in a food processor and prep the apple. Place the cabbage, apple, sugar, and butter in a large pot. Pour in the vinegar and water, then add the salt, pepper, and cloves. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the cabbage is tender, 1-1/2 to 2 hours. Transfer to a serving bowl and serve warm.
Leftover cabbage can be stored for up to five days in the refrigerator. Reheat gently on the stovetop for the best result. Leftover cooked cabbage can be stored in the freezer for up to three months. Allow it to cool completely before placing it in a tightly sealed freezer bag or airtight container for freezer storage.