Best 3 Rotkraut Red Cabbage Recipes

**Rotkraut: A Culinary Journey into German Tradition**

Embark on a delightful culinary adventure with Rotkraut, a traditional German red cabbage dish that is not only a feast for the taste buds but also a testament to Germany's rich culinary heritage. This versatile dish, also known as Blaukraut, has been a staple in German households for centuries, gracing tables during festive occasions and everyday meals alike. Rotkraut's vibrant purple hue and tangy, slightly sweet flavor make it a captivating side dish that pairs perfectly with hearty meats, such as pork, duck, and goose. Our collection of Rotkraut recipes offers a diverse range of culinary creations, ensuring that every palate finds its perfect match. From the classic Rotkraut recipe, which showcases the core flavors of red cabbage, vinegar, and spices, to more contemporary interpretations that incorporate apples, bacon, or even juniper berries, this article presents a comprehensive guide to the diverse world of Rotkraut. Whether you're a seasoned cook or just starting your culinary journey, our Rotkraut recipes will inspire you to create this German delicacy in your own kitchen. So, prepare your taste buds for a flavorful exploration of Rotkraut, a dish that embodies the essence of German culinary tradition.

Check out the recipes below so you can choose the best recipe for yourself!

RED CABBAGE WITH APPLES (ROTKRAUT MIT APFELN)

Red Cabbage with Apples (Rotkraut Mit Apfeln) image

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

Ingredients

1 head red cabbage, finely chopped
1 small onion, peeled, cut into quarters
4 whole cloves
1 large green apple,, cut into quarters
2 Tbsp apple cider vinegar
1 1/2 Tbsp sugar
2 Tbsp vegetable oil
1 1/2 Tbsp flour

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)

Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage) image

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

Ingredients

1/4 cup butter
1/3 cup brown sugar
4 medium apples, peel, slice
2 bay leaves
1/2 red onion, chopped
1/4 cup vinegar
1 head red cabbage, finely shredded
1/4 cup butter
1 cup red wine
1 lemon, juice of
1/2 medium lemon
4 whole cloves

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

Rotkraut - Red Cabbage image

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

Ingredients

2 lb red cabbage, shredded
2 Tbsp unsalted butter or olive oil
1 Tbsp sugar
2-3 tart apples
4 Tbsp red wine vinegar
kosher salt to taste
1 c red wine
3-4 whole cloves
2-3 bay leaves
1 Tbsp all purpose flour

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:

To save time, use a mandoline or food processor to slice the cabbage.
If you don't have caraway seeds, you can use fennel seeds or cumin seeds instead.
For a sweeter sauerkraut, add a little bit of sugar or apple juice to the pot.
If you like your sauerkraut tangy, let it ferment for a longer period of time.
Store sauerkraut in a cool, dark place for up to 6 months.

Conclusion:

Rotkraut, or German red cabbage, is a delicious and versatile dish that can be enjoyed as a side dish or as a main course. It is a good source of vitamins and minerals, and it is also a good source of probiotics, which are beneficial bacteria that can help to improve gut health. If you are looking for a healthy and flavorful dish to add to your repertoire, rotkraut is a great option.