Germany Apfelrotkohl (Red Cabbage with Apples)
In this traditional German recipe red cabbage is stewed with apples, vinegar, and red wine to create a classic side dish that is commonly served with beef Rouladen. While easy to make, Apfelrotkohl is also commercially available pre-made in grocery stores. Recipe Serving: Serves 4–6
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb (1 kg) red cabbage, slivered
- 3 tart apples, peeled, chopped
- 1 onion, thinly sliced
- 1 cup (240 ml) red wine
- 1/4 cup (60 ml) red wine vinegar
- 1 3/4 oz (50 g) lard
- 2 Tbsp (30 ml) sugar or to taste
- 1/2 cup (120 ml) beef stock
- 1 bay leaf
- 2 cloves
- salt and pepper to taste
Directions
- Melt lard in a heavy, non-reactive saucepan.
- Add onion and sauté gently until soft and translucent.
- Add cabbage, mixing thoroughly to be sure cabbage is coated with fat.
- As cabbage begins to wilt, add apples, sugar, and spices, and combine thoroughly.
- Add the liquid ingredients, cover, and simmer about 30 minutes.
- Correct seasoning, being sure that sweet-sour flavors are balanced, and remove spices before serving hot with beef Rouladen and boiled potatoes.
Notes
Goose fat or butter may be used instead of lard, depending on what is available and what dish it is being served with. Any or all of 1/2 a cinnamon stick, 3 juniper berries, or 2 allspice berries may be added with the cloves. Honey may be substituted for the sugar. Up to 3/4 cup (180 ml) red current jelly may be added before simmering the cabbage.Copyright © 1993—2024 World Trade Press. All rights reserved.