German Rotkohl - Spiced Red Cabbage With Apples and Wine

"Our family favorite Rotkohl dish, in the traditional German style (with a few flourishes)! Delicious!! Red cabbage, apples, aromatic spices and wine---this dish is sure to please! Wonderful served with holiday roast turkey, beef, or ham dishes -or- with bratwurst, weisswurst or wienerwurst sausages. Tip: For a delicious & traditional European feast serve the Rotkohl with German Meatballs recipe #106298, Beef Rouladen recipe #344842, Bavarian Sauerbraten recipe #409947, Wiener Schnitzel recipe #459188, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley. A great make-ahead dish that freezes & reheats beautifully, and actually tastes best after flavors have had a chance to marry (a day or two after cooking). I like to make two batches at a time, one for now and one to freeze for future meals. I hope you enjoy as much as we do. As my mother made it, with adaptations from the book "Aquavit and the New Scandinavian Cuisine" by James Beard Award-Winning Chef Marcus Samuelsson."
 
German Rotkohl - Spiced Red Cabbage With Apples and Wine created by BecR2400
Ready In:
1hr 45mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
  • Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
  • Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
  • Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
  • Remove the lid and cook, stirring frequently, for 15 minutes.
  • Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
  • Remove the cinnamon stick and bay leaf before serving.
  • NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.

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  1. Elmotoo
    It's hard to go wrong with flavors like this! Loved by all, even THE PICKY ONE, I cut the recipe in half as I had 1/2 cabbage. Absolutely wonderful. Made for German Tag Contest 5/12.
     
  2. Chicagoland Chef du
    We really enjoyed this. I followed the recipe to a "T", using brown sugar, an apple and tiny pinch of ground cloves. I may use more Garam Masala next time. I didn't have port or maderia so I used Calvados (apple brandy). I gave it the final taste test and felt it needed a shot more of vinegar to cut the sweetness and added 1/2 t caraway seeds. I'm so glad there are leftovers! YUM! Thanks BecR! It's keeper!
     
  3. NoelleMcD
    We got together with friends for a German dinner and I didn't think I'd find a Rotkohl recipe that everyone would like. The other reviews were so good, that I gave this one a try. It was a resounding success! Everyone, including the pickiest amongst us enjoyed this recipe. I used powdered ginger and marjoram instead of fresh and used the maple syrup instead of brown sugar. The combination turned out great.
     
  4. NoelleMcD
    We got together with friends for a German dinner and I didn't think I'd find a Rotkohl recipe that everyone would like. The other reviews were so good, that I gave this one a try. It was a resounding success! Everyone, including the pickiest amongst us enjoyed this recipe. I used powdered ginger and marjoram instead of fresh and used the maple syrup instead of brown sugar. The combination turned out great.
     
  5. mary winecoff
    This is a wonderful recipe. I made it just as directed except I added a pear instead of an apple at the end (it was what I had). I used my precious maple syrup and was glad that I did as this is just a great cabbage dish. Thanks for sharing.
     

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