Red cabbage
Red cabbage, a cherished staple in German cuisine, particularly during the winter months, is known for its vibrant color and rich flavor. Often referred to by various names such as Rotkohl, Blaukraut, or Rotkraut, depending on the region, this versatile vegetable adds both visual appeal and a burst of flavor to many dishes. Its ability to retain a bright, appealing hue even when cooked makes it a favorite accompaniment to many hearty German meals.This beloved side dish is not only visually striking but also relatively simple to prepare, making it a popular choice for home cooks and professional chefs alike. The preparation involves simmering the cabbage with a blend of aromatic spices and ingredients that bring warmth and comfort to the long, cold winter days typical of Germany. Essential components like apples, cinnamon, clove, apple juice, vinegar, and brown sugar infuse the cabbage with a sweet and tangy flavor, while bay leaves add a subtle depth to the dish.Red cabbage’s robust flavor profile is complemented by its nutritional benefits, as it is packed with vitamins and antioxidants. Its high vitamin C content is particularly beneficial during the winter months, helping to boost the immune system and ward off seasonal illnesses. Moreover, the antioxidants in red cabbage, such as anthocyanins, contribute to its deep red-purple color and offer numerous health benefits, including anti-inflammatory properties.In German households, red cabbage is often served alongside traditional dishes such as roast meats, goulash, sausages, and potato dumplings, adding a delightful contrast of color and taste. Whether it’s called Rotkohl in the north, Blaukraut in the south, or Rotkraut in other parts of the country, this dish holds a special place in German culinary traditions. Its preparation may vary slightly from one region to another, but the core ingredients and the comforting essence of the dish remain the same.The simplicity of making red cabbage, coupled with its ability to enhance the dining experience with its unique flavor and color, ensures its place on many German tables throughout the winter season. This humble vegetable, with its myriad of regional names and slight variations in preparation, stands as a testament to the rich and diverse culinary heritage of Germany.
Ingredients
- 30 ml canola oil
- 2 medium onions, diced
- 1.5 kg red cabbage, thinly sliced
- 5 granny smith apples, peeled, cored and diced
- 20 g salt
- 4 g ground black pepper
- 5 g ground cinnamon
- 5 g ground cloves
- 2 cinnamon sticks
- 45 g brown sugar
- 90 ml apple cider vinegar
- 15 ml red wine vinegar
- 100 ml apple juice
- 3 bay leaves
- 60 g raspberry jam
Instructions
- Heat the oil in a big pot and fry the onions until translucent.
- Add the cabbage, apples, salt, pepper, cinnamon, cloves, cinnamon stick, brown sugar, both vinegars, apple juice and bay leaves to the onions.
- Mix everything well and simmer in a covered pot for 40 minutes.
- Stir the cabbage occasionally and add a little bit of water if necessary (if there is no liquid left in the pot).
- Add the jam at the end of the cooking time and mix well until fully incorporated.
- Check the seasoning and adjust it, if necessary with salt and pepper.
Notes
Red cabbage freezes well and is delicious when reheated.