Omas Sweet Tangy German Red Cabbage Rotkohl

Recipe Introduction

Quick Hook

Ever craved a dish that's both comforting and bursting with flavor? This Sweet and Sour German Red cabbage recipe is it. It balances sweetness, tanginess, and spice in every bite.

Brief Overview

This Authentic German Side Dish , known as Rotkohl, has been a family favorite for generations. This Braised Red Cabbage dish is surprisingly easy to make, taking about 1 hour 50 minutes from start to finish.

The recipe yields 6-8 servings. Perfect for sharing.

Main Benefits

Red Cabbage with Apples is packed with vitamins and antioxidants. Serve this German Christmas Cabbage for a festive holiday gathering.

What makes this recipe special? It's the perfect balance of sweet and savory, a true taste of German comfort food.

Ready for the Ingredients?

Have you ever tasted something so amazing that you wanted to share it with everyone you know? This Sweet and Sour Rotkohl recipe is that kind of dish.

It's not just food; it's a hug from your German Oma.

Let's talk cabbage: this recipe uses German Red Cabbage . It's essential to thinly shred the cabbage for even cooking. I once tried cutting it too thick, and let me tell you, it was a chewy disaster! Now, I always reach for my mandoline.

Braised Red Cabbage with Vinegar is the secret to this dish. Vinegar brings out the natural sweetness of the cabbage.

This also ensures the cabbage has just the right amount of tang. Trust me; you don't want to skip this ingredient!

Ingredients & Equipment: Let's Do This!

Ready to whip up some Sweet and Sour German Red ? Fear not! We'll break down everything you need. No fancy chef skills required, promise.

I remember the first time I tried making this dish. Honestly, I was intimidated, but it turned out so good! So if I can do it, you totally can too!

Main Ingredients for Sweet and Sour Cabbage

Alright, here's the shopping list. Don't panic. It's mostly stuff you probably already have. This Rotkohl Recipe is simpler than you think.

• 1 medium red cabbage (about 2 pounds / 900g ): Look for a firm, heavy cabbage with vibrant color.
• 1 large yellow onion (about 8 ounces / 225g ): Any onion will do, but yellow ones caramelize beautifully.
• 2 medium Granny Smith apples (about 10 ounces / 280g ): These add the perfect tang.
• 2 tablespoons vegetable oil ( 30ml )
• 1/4 cup red wine vinegar ( 60ml ): This is crucial for that Sweet and Sour Rotkohl flavour.
• 1/4 cup granulated sugar ( 50g )
• 1/4 cup water ( 60ml )
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cloves
• 1 bay leaf

This is also how you can create the best version of the German Christmas Cabbage .

Seasoning: The Secret Sauce (Not Literally)

Okay, this is where the magic happens. The right spices will transform your Braised Red Cabbage into an Authentic German Side Dish .

• Essential combo: Cloves, salt, and pepper are your base. Trust me.
• Flavor boosters: The red wine vinegar is a key aromatic. Don't skip it!
• Quick swap: No red wine vinegar? Apple cider vinegar works in a pinch. You know?

My grandma always said the secret to good German Food Authentic is the balance of flavors. Sweet, sour, and savory must play together.

Essential Equipment: Keep it Simple

No need for a fancy kitchen arsenal. Just the basics!

• Large Dutch oven: A pot with a lid works too.
• Sharp knife: For chopping all the veggies. Safety first!
• Cutting board: Obvious, but I had to say it.
• Measuring cups and spoons: For accuracy, of course.

If you don't have a Dutch oven, don't sweat it! Any heavy bottomed pot will do. The key is even heat distribution.

This is crucial to creating the best Red Cabbage with Apples . This Braised Red Cabbage with Vinegar recipe is about to blow your mind.

You know?

Oma's Sweet & Tangy German Red Cabbage (Rotkohl)

This Sweet and Sour German Red cabbage recipe is like a big, warm hug. Seriously, it's that comforting! My Oma used to make this every Christmas, and the smell alone brings back so many memories.

It’s the perfect Authentic German Side Dish , and I'm so excited to share this Rotkohl Recipe with you. Think German Food Authentic tasting, right in your own kitchen.

Prep Like a Pro

• Essential mise en place
• Time saving organization tips
• Safety reminders (if applicable)

First, you've gotta get everything ready. Slice one large yellow onion. Dice 2 medium Granny Smith apples . Shred 2 pounds of German Red Cabbage really thin.

Honestly, a mandoline is a lifesaver here if you have one. Trust me. This Sweet And Sour Cabbage will be easier to cook if it's prepped right.

Remember to watch your fingers on the mandoline, though! Safety first.

Let's Get Cooking: Sweet and Sour Rotkohl Magic!

• Numbered instructions (5-8 steps maximum)
• Visual cues for doneness
• Critical temperature points

Follow these simple steps.

1. Heat 2 tablespoons of vegetable oil in a big pot over medium heat. Add the sliced onion. Cook until it's soft, around 5 minutes.
2. Toss in the diced apples and shredded red cabbage . Give it a good stir.
3. Now, pour in 1/4 cup of red wine vinegar, 1/4 cup of water, and 1/4 cup of sugar . Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of ground cloves, and 1 bay leaf . Stir it all up.
4. Bring to a simmer. Reduce the heat to low. Cover the pot. Cook for 1 hour 30 minutes , or until the Braised Red Cabbage is nice and tender. Stir now and then.
5. Taste it! Add more salt, pepper, vinegar, or sugar if needed. This Braised Red Cabbage with Vinegar should be perfect.
6. Serve warm and enjoy your German Christmas Cabbage dish.

Pro Tips for the Best Sweet and Sour Rotkohl

• Expert techniques or shortcuts
• Common mistakes to avoid
• make-ahead options (if applicable)

Want to level up your Red Cabbage with Apples game? Thinly shred the cabbage. Don't skip the vinegar it balances the sweetness.

Cook it low and slow to let the flavors meld together. This is the key to a great Sweet and Sour Rotkohl .

And guess what? It tastes even better the next day. So, make it ahead of time. Trust me, it's worth it.

Recipe Notes for the Sweet and Sour German Red Cabbage

This Sweet and Sour German Red Cabbage, or Rotkohl Recipe , is really simple. But I wanted to share a few extra notes.

It is important to ensure you get the best results and make it your own. So here are some suggestions:

Presentation is Key

Want to make it extra fancy? Consider plating your German Christmas Cabbage nicely! A simple swirl on the plate works great.

Garnish with a sprig of fresh parsley. This makes it look like a dish from a restaurant. You know?

Serve it with roasted meats like pork or duck. It is a very tasty Authentic German Side Dish . Some people like to have it with dumplings.

It is a perfect comforting meal. Also, don't forget to add a glass of chilled German Riesling.

Storage Tips

Leftovers are a blessing , honestly. The Sweet And Sour Cabbage tastes better the next day! Store any leftovers in an airtight container.

Keep it in the fridge for up to 3-4 days. Don't let it sit outside, please.

For longer storage, freezing is an option! Pop it into a freezer safe container. It can last up to 2-3 months in the freezer.

Thaw it in the fridge overnight. Reheat gently on the stovetop or microwave. Easy peasy!

Adaptations for Everyone

Got dietary restrictions? No problem! For a vegan version of this Braised Red Cabbage , just use maple syrup instead of sugar. Honestly, it tastes amazing!

If you're watching your sugar intake, use a sugar substitute. Erythritol or stevia works well. Also, feel free to swap out Granny Smith apples for Honeycrisp for a sweeter twist.

It is a great way to make it your own, no?

A Little Bit About Nutrition

This Red Cabbage with Apples is not only delicious but also pretty good for you! It's packed with Vitamin C and fiber.

It helps keep your gut happy. Plus, red cabbage is rich in antioxidants. These fight off those pesky free radicals.

Each serving has around 120 calories. It's a good balance of carbs, fats, and protein. Keep in mind, this is an estimate. Adjust portion sizes to fit your needs.

I hope you enjoy making this Braised Red Cabbage with Vinegar as much as I do! This German Food Authentic is something everyone can love.

It's a dish that brings people together. Don't be afraid to experiment with the flavors and make it your own.

Happy cooking!

Frequently Asked Questions

Can I make Sweet and Sour German Red Cabbage ahead of time?

Absolutely! In fact, this dish often tastes even better the next day as the flavors meld together. Think of it like a good curry - it just gets better with time! Simply store it in an airtight container in the refrigerator for up to 3-4 days and reheat gently on the stovetop or in the microwave before serving.

What's the best way to shred the red cabbage for this recipe?

Thinly shredded cabbage is key for optimal tenderness. You can use a sharp knife and some elbow grease, or if you're feeling fancy, a mandoline slicer will do the trick quickly and evenly. Just be careful with those mandolines they're sharper than your Aunt Mildred's wit!

My Sweet and Sour German Red is too watery. How can I thicken it?

No worries, it happens! The recipe offers an optional thickening step using butter and flour (a beurre manié). Alternatively, you can simmer the cabbage uncovered for a bit longer to allow some of the excess liquid to evaporate.

Just keep an eye on it to prevent burning, you don't want a culinary "Great British Baking Show" disaster on your hands!

I don’t have red wine vinegar. What can I substitute in this Sweet and Sour German Red?

No red wine vinegar, eh? Don't let that throw a spanner in the works! Apple cider vinegar makes a perfectly acceptable substitute. It offers a similar tang and acidity that complements the sweetness of the dish, ensuring your Rotkohl is still a winner.

You can also use white vinegar in a pinch, but be aware that the flavour will be more acidic.

Is there a vegan version of this recipe?

You bet! To make this Sweet and Sour German Red vegan friendly, simply swap out the granulated sugar for maple syrup or agave nectar. Also, confirm that you are using a vegan friendly vegetable oil! This simple substitution allows everyone to enjoy this classic German side dish.

What are some good serving suggestions for this Sweet and Sour German Red Cabbage?

This versatile dish pairs wonderfully with so many things! Traditionally, it's served alongside roast pork, sausages, or duck, creating a hearty German feast. However, it's also delicious with mashed potatoes, spaetzle (German egg noodles), or even as a topping for veggie burgers.

A dollop of sour cream or crème fraîche adds a lovely richness, completing the experience!