German Red Cabbage (Rotkohl mit Apfel)
A traditional German recipe for red cabbage with apples (Rotkohl mit Apfel) that is sweet, tangy, and savory having a nice balance of spices.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion sliced thin
- 1 head red cabbage cored and sliced thin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 bay leaf
- ¼ cup brown sugar
- 2 apples peeled and grated; I used Granny Smith
- ½ cup unsweetened apple juice not concentrate
- ¾ cup red wine vinegar
- ¼ cup red wine
- 3 tablespoons grape jelly or red currant jelly, optional
Instructions
- 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. Add the remaining ingredients and stir to combine.
- Cover and simmer until the cabbage is cooked and tender---do not boil or overcook. Cooking time is about 30 minutes. Remove the bay leaf and serve with a slotted spoon to drain the juices.
Notes
- If you don't want to cook with alcohol, you can omit the wine.
- If you don't have the jelly on hand, add an extra 1 to 2 tablespoons of sugar.
Nutrition
Serving: 1 | Calories: 127kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 102mg | Fiber: 2g | Sugar: 19g
