GERMAN ROTKOHL - SPICED RED CABBAGE WITH APPLES AND WINE
Our family favorite Rotkohl dish, in the traditional German style (with a few flourishes)! Delicious!! Red cabbage, apples, aromatic spices and wine---this dish is sure to please! Wonderful served with holiday roast turkey, beef, or ham dishes -or- with bratwurst, weisswurst or wienerwurst sausages. Tip: For a delicious & traditional European feast serve the Rotkohl with German Meatballs recipe #106298, Beef Rouladen recipe #344842, Bavarian Sauerbraten recipe #409947, Wiener Schnitzel recipe #459188, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley. A great make-ahead dish that freezes & reheats beautifully, and actually tastes best after flavors have had a chance to marry (a day or two after cooking). I like to make two batches at a time, one for now and one to freeze for future meals. I hope you enjoy as much as we do. As my mother made it, with adaptations from the book "Aquavit and the New Scandinavian Cuisine" by James Beard Award-Winning Chef Marcus Samuelsson.
Provided by BecR2400
Categories Apple
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
- Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
- Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
- Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
- Remove the lid and cook, stirring frequently, for 15 minutes.
- Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
- Remove the cinnamon stick and bay leaf before serving.
- NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.
Nutrition Facts : Calories 250.6, Fat 8.9, SaturatedFat 4.3, Cholesterol 9.3, Sodium 60.5, Carbohydrate 37, Fiber 4.4, Sugar 27.6, Protein 3
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Tania batool
[email protected]This is a great recipe for a holiday meal. It's festive and delicious.
yoga Barbies
[email protected]I'm not a big fan of red cabbage, but this recipe changed my mind. The red cabbage was so tender and flavorful, and the apples and wine added a nice sweetness and tartness. I'll definitely be making this again.
Dona Lee
[email protected]This recipe is a great way to use up leftover red cabbage. It's also a healthy and delicious side dish.
Rehman Jutt
[email protected]I've made this recipe several times, and it's always a crowd-pleaser. The red cabbage is always tender and flavorful, and the apples and wine add a nice sweetness and tartness. I highly recommend this recipe.
burak pido
[email protected]This is my go-to recipe for red cabbage. It's always delicious, and it's a great way to use up leftover red cabbage.
nyaluwo ramagwede
[email protected]I love this recipe! It's so easy to make, and it's always a hit with my guests. I usually serve it with pork chops or roasted chicken.
Leilani miller
[email protected]This recipe is a bit time-consuming, but it's worth it! The red cabbage is so flavorful and tender, and the apples and wine add a nice touch of sweetness and tartness. I served it with roasted chicken, and it was a hit with my family.
Aliyah Bheekhoo
[email protected]This was my first time making German Rotkohl, and it turned out great! I was a little worried that it would be too sour, but the sweetness of the apples and wine balanced it out perfectly. I'll definitely be making this again.
Javeed Rasa
[email protected]I've made this recipe several times now, and it's always a success. The red cabbage always comes out tender and flavorful, and the apples and wine add a nice sweetness and tartness. I like to serve it with mashed potatoes and sausage.
Yadav Bhujel
[email protected]This German Rotkohl recipe is a keeper! The flavors of the red cabbage, apples, and wine meld together perfectly, and the spices add a wonderful depth of flavor. I followed the recipe exactly, and it turned out beautifully. I served it with roasted p