Geschmorter Rotkohl (braised Red Cabbage)

Geschmorter Rotkohl, or Braised Red Cabbage, is a classic dish from Lower Saxon cuisine. This hearty and flavorful side dish is the perfect accompaniment to a variety of main courses, especially during the colder months.

Geschmorter Rotkohl (braised Red Cabbage)

Ingredients

  • 1 medium head of red cabbage, thinly sliced
  • 2 apples, peeled, cored, and chopped
  • 1 onion, thinly sliced
  • 3 tablespoons butter
  • 1/4 cup red wine vinegar
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cloves
  • Salt and pepper to taste

Instructions

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the sliced onion and cook until softened, about 5 minutes.
  3. Add the chopped apples and cook for another 3-4 minutes.
  4. Stir in the sliced red cabbage, red wine vinegar, brown sugar, and ground cloves.
  5. Season with salt and pepper to taste.
  6. Cover the pot and let the cabbage simmer over low heat for 1 hour, stirring occasionally.
  7. Once the cabbage is tender and the flavors have melded, remove from heat and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
25g
Fiber
4g
Protein
2g
Fat
3g

Supplies

Large pot or Dutch oven Knife Cutting board Measuring cups and spoons

Tools

Serving spoon Lid for the pot

Serving suggestions

Serve the geschmorter Rotkohl alongside traditional German dishes such as Sauerbraten or Bratwurst, or as a side to roasted meats and poultry.

Tips & tricks

For an extra depth of flavor, you can add a splash of red wine or a sprinkle of caraway seeds to the braised red cabbage.

Cost

$8