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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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teawoman January 16, 2009

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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-Sylvie- November 18, 2005

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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sugarpea September 05, 2003
Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut)