European
Germany - Vegetarian
Traditioneller Bayerischer Apfelrotkohl
Chef's Menu Description
Classic German braised red cabbage slow-cooked with tart apples, red wine vinegar, cloves, bay leaf, and redcurrant jelly until meltingly tender and sweet-tart.
Ingredients
- • 1kg fresh red cabbage (Rotkohl), finely shredded
- • 2 tart apples (Boskoop), peeled, cored, and diced
- • 1 onion, finely diced, 40g butter or neutral oil
- • 4 tbsp red wine vinegar, 150ml dry red wine or apple juice
- • 2 tbsp redcurrant jelly (Preiselbeeren oder Johannisbeergelee)
- • 3 whole cloves, 1 bay leaf, 1 small cinnamon stick, salt, sugar and pepper
Preparation Steps
1
Phase 1
Toss finely shredded red cabbage with red wine vinegar and 1 tsp salt in a bowl. Let stand for 15 minutes to preserve its bright ruby-red color.
2
Phase 2
Melt butter in a Dutch oven over medium heat. Sauté diced onion and apples for 5 minutes until soft.
3
Phase 3
Add cabbage, red wine, redcurrant jelly, bay leaf, cloves, and cinnamon. Bring to a boil, then cover and simmer on low heat for 1 hour, stirring occasionally, until meltingly soft and glossy.
4
Phase 4
Remove whole spices. Season to taste with a pinch of sugar, salt, and pepper. Even more delicious reheated the next day.