Best 4 Rotkraut Recipes
**Rotkraut: A Culinary Journey Through Germany's Beloved Red Cabbage Dish**
Embark on a culinary journey to the heart of German cuisine with Rotkraut, a vibrant and flavorful red cabbage dish that has captured the taste buds of generations. Often served alongside hearty meat dishes or as a tangy condiment, Rotkraut is a versatile dish that can be enjoyed in various forms. This comprehensive guide presents a collection of delectable Rotkraut recipes, each offering unique variations on this classic German side dish. From the traditional Rotkraut with apples and red wine vinegar to the modern twists featuring bacon, juniper berries, or even cranberries, these recipes showcase the diverse culinary heritage of Germany. Whether you're a seasoned cook or a novice in the kitchen, this guide will inspire you to create Rotkraut dishes that will delight your family and friends. Dive into the world of Rotkraut and experience the perfect harmony of sweet, sour, and savory flavors that make this dish a German culinary treasure.
ROTKRAUT
This recipe for rotkraut, a tart dish of pickled red cabbage simmered with warm spices in a dry red wine, came to The Times from Debbie Himmler of Cincinnati. The dish, a nod to her grandparents' German heritage, makes regular appearances on her family's Thanksgiving table, but can be served year round. It's best prepared a day or two ahead, and also freezes well - a real boon if you're planning a big meal. Just reheat it in a covered saucepan on the stove the day you plan to serve it.
Provided by Ligaya Mishan
Categories vegetables, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine cabbage, wine, brown sugar, salt, cayenne, cloves, bay leaves and apples in a large pot and bring to a simmer. Simmer, covered, for 20 minutes.
- In a small bowl, whisk the cornstarch into the vinegar, then add to the pot along with the butter; stir until butter is melted. Simmer, uncovered, 20 more minutes, or until most of the liquid has cooked off and cabbage is very tender. Remove bay leaves before serving.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 326 milligrams, Sugar 17 grams, TransFat 0 grams
RED CABBAGE WITH APPLES (ROTKRAUT MIT APFELN)
Red cabbage is a typical Austrian side dish. During holidays, such as Christmas, people add apples to sweeten this already tasty dish. Red cabbage makes a good accompaniment to a Christmas Day holiday meal of roast goose, potato dumplings, and desserts such as Sacher torte and Christmas cookies. From Cooking the Austrian Way by...
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Combine cabbage, onion, cloves, apple, vinegar, 3/4 tbsp. sugar, and oil in a large pot.
- 2. Add enough water to cover the bottom of the pot.
- 3. Bring to a boil and then simmer until tender, or 1 to 1-1/2 hours.
- 4. Add boiling water if needed during cooking to maintain enough water at the bottom of the pan to keep the food from sticking.
- 5. Sprinkle flour and the rest of sugar over the mixture before serving.
SUSS-SAURES ROTKRAUT (SWEET-AND-SOUR RED CABBAGE)
Make and share this Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage) recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in 4-quart dutch oven.
- Add apples and onions, sauté slightly.
- Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
- Simmer, covered, for 1 hour.
- Then add the remaining ingredients.
- Heat to melt the butter and serve immediately.
ROTKRAUT - RED CABBAGE
Another recipe from Grandma Busch's recipe file. She served this with Sauerbraten. It is probably my favorite way to eat cabbage. Any leftover cabbage was served cold like a side salad.
Provided by Marsha Gardner
Categories Vegetables
Number Of Ingredients 10
Steps:
- 1. Wash the red cabbage, remove trunk and cut into fine strips.
- 2. Brown the sugar in the butter until light brown in color. Add the finely chopped onion and apples, peeled and cut into small cubes.
- 3. Sauté for a few minutes. Add the red cabbage and mix everything to combine. Immediately pour a little of the red wine vinegar on the cabbage so it retains the red color.
- 4. Season with salt, add a little of red wine, bay leaves, cloves and steam covered on medium heat until cabbage is tender for about 45 - 60 minutes.
- 5. At the end dust cabbage with some flour, season to taste and add some more red wine and/or vinegar if necessary.
Tips:
- Use the right cabbage: Red cabbage is the traditional choice for rotkraut, but you can also use green cabbage or a mix of both.
- Shred the cabbage finely: This will help it cook evenly and absorb the flavors of the other ingredients.
- Use a variety of spices: Caraway seeds, juniper berries, and bay leaves are all classic rotkraut spices. You can also add other spices to taste, such as black pepper, cloves, or nutmeg.
- Cook the cabbage slowly: Rotkraut is a slow-cooked dish, so be patient and let the flavors develop. Simmer the cabbage for at least 1 hour, or until it is tender.
- Serve with traditional sides: Rotkraut is traditionally served with pork or goose, but it can also be served with other meats, such as beef or chicken. It is also often served with mashed potatoes, dumplings, or bread.
Conclusion:
Rotkraut is a delicious and versatile dish that can be enjoyed year-round. It is a great way to use up leftover cabbage, and it is also a healthy and affordable meal. With its sweet and tangy flavor, rotkraut is sure to be a hit with your family and friends.
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