Top Review by teawoman
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 :).
- 2 -3 lbs red cabbage
- 2 -3 tablespoons butter or 2 -3 tablespoons minced bacon
- 1 tablespoon sugar
- 1 large apple, peeled,cored and chopped
- 1 onion, minced
- 4 tablespoons white wine vinegar
- 1 -2 cup water or 1 -2 cup stock, as needed
Directions See How It's Made
- Remove any ragged leaves from cabbage.
- Cut in quarters, wash and drain.
- Shred cabbage on cutting board, discarding core.
- Heat fat in Dutch oven or casserole.
- If you use bacon, let it melt but not brown.
- Add sugar to hot fat and saute slowly until golden brown.
- Add apple and onion, cover and braise over very low heat 5 minutes.
- Add shredded cabbage and toss until coated with fat.
- Pour vinegar over kraut and stir to mix through.
- Cover and braise slowly, 10 minutes until cabbage has turned"blue" or more exactly, bright purple.
- Sprinkle with salt, add 1 cup water, cover and simmer slowly 1 1/2 to 2 hours or until tender.
- Add more liquid if needed.
- Season with pepper and salt, if needed.