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    You are in: Home / Recipes / Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut) Recipe
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    Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut)

    Average Rating:

    3 Total Reviews

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    • on January 16, 2009

      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 :).

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    • on November 18, 2005

      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.

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    • on September 05, 2003

      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.

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    Nutritional Facts for Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut)

    Serving Size: 1 (253 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 172.5
    Calories from Fat 56
    Total Fat 6.2 g
    Saturated Fat 3.7 g
    Cholesterol 15.2 mg
    Sodium 104.7 mg
    Total Carbohydrate 29.9 g
    Dietary Fiber 6.4 g
    Sugars 18.7 g
    Protein 3.7 g

    The following items or measurements are not included:

    white wine vinegar

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