Elaine's Rotkohl (Red Cabbage)

Elaine Douglas

By
@BreadandSoupLady

May be cooked on stove top for 30 - 35 minutes.
Tastes even better on the second day. Heats up well or may be eaten cold.


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Rating:

Comments:

Serves:

4-6

Prep:

20 Min

Cook:

2 Hr

Method:

Convection Oven

Ingredients

1
onion
1 Tbsp
olive oil
1 medium
red cabbage (about 1 lb.)
1
apple
juice of half a lemon
3 Tbsp
brown sugar
4 Tbsp
red wine vinegar
4 Tbsp
water
4
whole cloves
3
bay leaves
1/4 tsp
ground nutmeg, or to taste
1 pinch
ground cinnamon, or to taste
salt and pepper, to taste

Directions Step-By-Step

1
Preheat the oven to 160°C (325°F or gas mark 3). Peel and finely chop the onion and apple. Finely shred the cabbage.
Heat a large oven proof saucepan or casserole dish. Sauté the onion in the oil until slightly golden. Stir in the red cabbage and diced apple. Remove from the heat.

Combine the lemon juice, brown sugar, vinegar, water, spices and salt and pepper and pour over the cabbage mixture. Toss to combine and cover.
Place in the oven the slowly cook for 2 hours. Check during cooking to be sure it is not cooking dry. Add a tbsp or so of water if necessary.
Serve hot along aside your main meal with Kartoffelklösse (German Potato Dumplings), or chill to serve with a selection of cold meats and cheese.
May be simmered on stove top about 30-45 minutes until cabbage is soft. Do not undercook.
(Serves 4 to 6)

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: German
Other Tags: Healthy, Heirloom