Red cabbage, a .k.a. Rotkohl mit apfel

Diane C.

By
@thymeandmarjoram

I used Heidi Hoermans Red cabbage recipe but I tweaked it a little to suit our tastes. Thanks, Heidi for your help and inspiration. I couldn't have created this without you.
This is a sweet, tangy version of Rotkohl.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

1 Tbsp
canola oil
3 Tbsp
butter, cold
1
red cabbage, shredded
1/2 medium
onion, chopped
2 Tbsp
apple cider vinegar
1/2 c
water
1/2 c
apple cider
1 medium
apple, granny smith, peeled, cored and chopped
dash(es)
salt and pepper

Step-By-Step

1Use a 3 or 4 qt. pan. Heat the oil and butter in the pan over medium-high heat. Add the shredded red cabbage and the onion. Toss to coat with the oil. Saute for 2-3 minutes.
2Add the cider vinegar, apple cider, water and chopped apple. Cover and reduce to a simmer for 1 hour. Stir occasionally.
3Remove cover and let simmer for 10 minutes until liquid has disappeared.
4Sprinkle with salt and pepper. Enjoy!

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: German