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

READY IN: 2hrs 20mins
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 :).

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.

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