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German Red Cabbage, or "Rotkohl" in German, is a classic side dish that combines the earthy sweetness of red cabbage with a harmonious blend of spices and aromatics. This dish is traditionally braised with ingredients like apples, onions, vinegar, and a hint of sugar to create a delicious, slightly tangy, and slightly sweet accompaniment to a wide range of German meals. The vibrant purple-red color of the cabbage adds visual appeal to the plate, making it a delightful addition to any recipe that calls for a flavorful and colorful side dish.
Place the chopped apples in the mixing bowl and chop for 4 sec | Speed 5. , then set them aside.
Add the red cabbage to the mixing bowl and chop it using the spatula for 5 sec | Speed 5, and then set it aside.
Place the halved onion in the mixing bowl and chop for 4 sec | Speed 5. Use the spatula to push any stray pieces down.
Add butter and sauté for 3 min | 120°C | ⤺ Speed 2.
Add the sliced red cabbage and sauté for an additional 3 min | 120°C | ⤺ Speed 2.
Add the chopped apples, bay leaf, red wine vinegar, sugar, salt, ground allspice, water, vegetable bouillon, red wine. Cook for 60 min | 100°C | ⤺ Speed 1.
Transfer the red cabbage to a serving dish, remove the bay leaf, and serve the apple red cabbage as a side dish with poultry, goulash, beef roulades, or roast pork.
Serving Size portion
Servings 0
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