German Food - Red Cabbage (Blaukraut, Rotkraut or Rotkohl)
German Food – Red Cabbage
German red cabbage, (rotkraut, blaukraut or rotkhol) depending on what part of Germany you are in, is a perfect side dish to serve with rouladen, sauerbraten, roast goose, duck, chicken or pork dishes. It is easy to make, tasty and colorful. The addition of vinegar not only adds a slight sharpness, but the acidity ensures that the cabbage will stay red and not turn brown.
You can eliminate the red wine if you have a problem with alcohol, but I highly recommend including it. You can use any dry red wine that you plan to serve with dinner but pinot noir or French Burgundy works best. I once had a bottle of 1967 Romanee Conti that I planned to serve for dinner so I used some of that to make my red cabbage. Believe me, it was the best red cabbage that I have ever eaten.
1 Red Cabbage cored and shredded
1 Medium Onion peeled and sliced
1 Apple cored and finely sliced
½ Stick of Butter
½ Cup of Dry Red Wine
¼ Cup of Red Wine Vinegar
2 tablespoons Brown Sugar
8 Whole Allspice
1 Teaspoons Salt
Pepper to Taste
- Melt the butter in a large frying pan or Dutch oven.
- Over moderate heat, cook the sliced onion, apple and shredded cabbage until they wilt and shrink.
- Sprinkle with salt, pepper and brown sugar and after a few minutes, add the red wine, the vinegar, the allspice and the cloves.
- Continue cooking over low heat for about 30 minutes until the cabbage is tender but not mushy.
- Be sure to taste the cabbage before you serve it and adjust the sweetness and saltiness if necessary.
German red cabbage can also be made with bacon. Simply cut four strips of bacon into ¼ inch strips and cook it first until crisp but not burnt. You can use the bacon fat in place of the butter if you use good quality bacon. Otherwise, the recipe is the same.
Romanee Conti Burgundy wine
German Style Red Cabbage
Munich, Germany the home of October Fest
Map of Germany
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