Red Cabbage with Apples (Rotkohl mit Apfeln)
Red Cabbage with Apples (Rotkohl mit Apfeln) is a classic German dish that is a wonderful blending of sweet-sour red cabbage, apples and onions. It is flavored with red wine and vinegar and spices and gently slow-cooked until tender. This is an easy and flavorful side dish that compliments many meals but it is an absolute must with my German Sauerbraten dish.
I have tried a couple of versions of this recipe and I especially like how Debby at A Feast For The Eyes uses brown sugar in her recipe. Her version feels very authentically German and is full of flavor.
My little twist is to add some red wine. I find that adding red wine helps preserve the red color of the cabbage and gives Don and I an excuse to have a glass of red wine with dinner. The flavor improves over time so it is a great recipe to make a day ahead and re-heat for a quick side dish.
Germany has many regions of which the cuisine varies, some regions consume more beef while others enjoy pork and others wild game but they all include the delicious foods that we Americans know and enjoy. I love Germany’s savory meat dishes, the spicy sausages, tangy sauerkrauts and the many varieties of mustards and cheeses. Their breads are crusty and robust, more like our artisan breads. The beer and wine in Germany is well known as one of the best in all of Europe.
This recipe for red cabbage with apples (Rotkohl mit Apfein) is just one example of the wonderful cuisine of Germany.
Adapted from Debby at A Feast for the Eyes
- Serves: 6-8
- Serving size: 1 cup
- Calories: 151
- Fat: 3.69
- Saturated fat: 0.5
- Trans fat: 0
- Carbohydrates: 27.6
- Sugar: 1.7
- Sodium: 28.7
- Fiber: 3.3
- Protein: 1.66
- Cholesterol: 0
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced thin
- 1 medium sized head of red cabbage about 2-1/2 pounds, cored and sliced thin
- kosher salt
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- 1 bay leaf
- ½ cup brown sugar
- 1 Granny Smith apple, peeled, cored and grated
- 1 cup unsweetened apple pure juice (not concentrate)
- ¾ cup red wine vinegar
- ¼ cup red wine
- In a dutch oven, add the olive oil and the sliced onions and cook for 2-3 minutes. Add the red cabbage and braise just until the cabbage is wilted, about 3-5 minutes. Season to taste with salt and freshly ground pepper, add ground cloves, allspice, nutmeg, bay leaf, brown sugar, apples, apple juice, vinegar and red wine.
- Cover and simmer until the cabbage is cooked and tender---do not boil or overcook. Cooking time is about 30 minutes. Remove bay leaf and serve with a slotted spoon.
- I like to serve this as a side dish with Sauerbraten and Hot German Potato salad