Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut)

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Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Ingredients Nutrition

Directions

  1. Remove any ragged leaves from cabbage.
  2. Cut in quarters, wash and drain.
  3. Shred cabbage on cutting board, discarding core.
  4. Heat fat in Dutch oven or casserole.
  5. If you use bacon, let it melt but not brown.
  6. Add sugar to hot fat and saute slowly until golden brown.
  7. Add apple and onion, cover and braise over very low heat 5 minutes.
  8. Add shredded cabbage and toss until coated with fat.
  9. Pour vinegar over kraut and stir to mix through.
  10. Cover and braise slowly, 10 minutes until cabbage has turned"blue" or more exactly, bright purple.
  11. Sprinkle with salt, add 1 cup water, cover and simmer slowly 1 1/2 to 2 hours or until tender.
  12. Add more liquid if needed.
  13. Season with pepper and salt, if needed.
Most Helpful

I was looking for a Rotkohl recipe that mimicked the one my (now deceased) German dad used to make when I was little. He used to put raisins in it, not apples, but I made it with the apples, omitted the butter and bacon, and added cinnamon and cloves the way he used to. Very good! Reminded me of my childhood :).

4 5

I didn't use the bacon and thought that it was a little bland, even though I used stock instead of water. I added a little more salt and also some more sugar towards the end. Next time I'll try it using the bacon as I'm sure that will add extra flavour, I will also add a few peppercorns and a bay leave for even more seasoning. Thanks for sharing this easy to make recipe.

5 5

At the 10 minute point of the recipe I could have gobbled this up. Excellent flavor; I used the bacon and beef stock. I then simmered it for 2 hours and it made that magic change to sauerkraut, something I detest but Dh loves. I've never made it because I don't like it. I don't know what I thought was going to happen; it was a happy surprise. Next time I'll take my portion out at 10 minutes and Dh can still enjoy his kraut.