Elaine's Rotkohl (Red Cabbage)

Elaine Douglas


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.


☆☆☆☆☆ 0 votes

20 Min
2 Hr
Convection Oven


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  • 1
  • 1 Tbsp
    olive oil
  • 1 medium
    red cabbage (about 1 lb.)
  • 1
  • ·
    juice of half a lemon
  • 3 Tbsp
    brown sugar
  • 4 Tbsp
    red wine vinegar
  • 4 Tbsp
  • 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

How to Make Elaine's Rotkohl (Red Cabbage)


  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)

Printable Recipe Card

About Elaine's Rotkohl (Red Cabbage)

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

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