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