Red Cabbage – Rotkohl

Red Cabbage Side Dish – Perfect for Oktoberfest (or Fall) Meal

This red cabbage recipe is a delicious side dish for a German-themed meal.  It is a traditional compliment for pork, roast goose or bratwurst.  An Oktoberfest would not be complete without the addition of Rotkohl, which includes the secret ingredient of apples.

Red Cabbage Rotkohl

Ingredients:
2 pound red cabbage, sliced in thin strips
1 1/2 medium onions, diced
3 medium cooking apples, diced
5 ounces bacon, diced
2 tablespoons sugar
2 bay leaves
5 whole cloves
2 tablespoons vinegar
3 tablespoons red currant jelly
1 cup dry red wine

Directions:

Remove the coarse outer leaves of the cabbage.  Quarter, remove the core, wash and cut into very fine strips.

Peel, quarter, core and dice the apples.

Peel and dice the onion.

Dice the bacon.  Fry the diced bacon in dutch oven.  Add onions and saute for 5 minutes.  Add cabbage and apples and cook for 2-3 minutes, stirring to mix.

Pour in vinegar, red currant jelly, cloves, bay leaves, sugar.  Add 1/2 cup water and 1 cup dry red wine.  Stir to mix.

Simmer on stove top for 2-3 hours, stirring occasionally.  Keep liquids about 1/2 inch deep, adding water if needed.

This cabbage recipe freezes well.  Once it is made put red cabbage in freezer bags, flatten so it can thaw quickly.

Roseddy

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Red Cabbage - Rotkohl

Ingredients:

2 pound red cabbage, sliced in thin strips
1 1/2 medium onions, diced
3 medium cooking apples, diced
5 ounces bacon, diced
2 tablespoons sugar
2 bay leaves
5 whole cloves
2 tablespoons vinegar
3 tablespoons red currant jelly
1 cup dry red wine

Directions:

Remove the coarse outer leaves of the cabbage. Quarter, remove the core, wash and cut into very fine strips.

Peel, quarter, core and dice the apples.

Peel and dice the onion.

Dice the bacon. Fry the diced bacon in dutch oven. Add onions and saute for 5 minutes. Add cabbage and apples and cook for 2-3 minutes, stirring to mix.

Pour in vinegar, red currant jelly, cloves, bay leaves, sugar. Add 1/2 cup water and 1 cup dry red wine. Stir to mix.

Simmer on stove top for 2-3 hours, stirring occasionally. Keep liquids about 1/2 inch deep, adding water if needed.

This cabbage recipe freezes well. Once it is made put red cabbage in freezer bags, flatten so it can thaw quickly.

The matriarch of Live Pretty, Roseddy, lives with her husband and children in Orlando, Florida. She is a native of Waynesburg, PA, but she has called the Sunshine State home for over thirty years. In addition to being a fantastic cook, Roseddy is an accomplished seamstress and former Home Economics instructor. Her flower arranging talents are the stuff of legend, and she is a valued member of her church’s altar guild. Roseddy enjoys entertaining, traveling with her husband, and, of course, a good martini.

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