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 Servings: 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 lbs (1 kg) red cabbage, slivered
- 3 tart apples, peeled, cored, and chopped
- 1 onion, thinly sliced
- 1 cup (240 ml) red wine
- ¼ cup (60 ml) red wine vinegar
- 1 3/4 oz (50 g) lard
- 2 Tbsp (30 ml) sugar, more to taste
- ½ cup (120 ml) beef stock
- 1 bay leaf
- 2 cloves
- Salt, to taste
- Ground black 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.
- Add apples, sugar, and spices as the cabbage begins to wilt, and combine thoroughly.
- Add liquid ingredients, cover, and simmer about 30 minutes.
- Correct seasoning, being sure that sweet-sour flavors are balanced, and remove spices.
- Serve 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 half a cinnamon stick, three juniper berries, or two allspice berries may be added with the cloves.
- Honey may be substituted for the sugar.
- Up to ¾ cup (180 ml) red currant jelly may be added before simmering the cabbage.
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