Rotkraut
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1head red cabbage (about 2 pounds), halved, cored and thinly sliced
- 1cup burgundy (or other dry red wine)
- ½cup light brown sugar
- 1teaspoon salt
- Dash of cayenne pepper
- Dash of ground cloves
- 2bay leaves
- 2tart apples (such as Granny Smith or Cortland), peeled, cored and thinly sliced
- 1tablespoon cornstarch
- ½cup apple cider vinegar
- 4tablespoons unsalted butter, cubed
Nutritional analysis per serving (8 servings)
179 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 17 grams sugars; 2 grams protein; 326 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine cabbage, wine, brown sugar, salt, cayenne, cloves, bay leaves and apples in a large pot and bring to a simmer. Simmer, covered, for 20 minutes.
- Step 2
In a small bowl, whisk the cornstarch into the vinegar, then add to the pot along with the butter; stir until butter is melted. Simmer, uncovered, 20 more minutes, or until most of the liquid has cooked off and cabbage is very tender. Remove bay leaves before serving.
- This tastes best if it is made a day or two ahead, and can be reheated in a covered saucepan the day you plan to serve it.
Private Notes
Comments
As a German family living in this country, this is exactly the item we have been adding to our otherwise very traditional American Thanksgiving meal as the token German side dish for many years! As I also prepare it from scratch, I recommend to marinate the sliced red cabbage the night before it is cooked. Marinade should include vinegar, red wine (or apple juice), sugar (or honey), and cloves. And I agree, it needs to cook more than 20 minutes to become as soft as it should be.
The best substitute for butter is goose fat. The cornstarch is unnecessary.
My German grandmother made this for Christmas for years, it is wonderful any other time of the year as well. The red cabbage is so festive.
This was amazing! I made this for a German dinner party and it brought some much needed freshness alongside the sausage, potato salad, spaetzle, and weiner schnitzel. I liked that you can make it a day or two in advance to cut down on day-of prep. I made a single recipe for 14 people and we only ate half of it! People loved it, but definitely reached for a smaller portion than I had anticipated. This was great leftover the next day with toast and cheese.
Y! U! M! I grew up with Rotkraut back home in Austria but this is for sure the best I’ve ever cooked OR eaten. (Sorry, mum!)
I don't understand why people are saying the recipe instructs you to cook for only 20 minutes. It is clearly written that you cook it for 20 minutes, add the remaining ingredients and cook for "20 more minutes, or until most of the liquid has cooked off and cabbage is very tender." I only had a 6 pound cabbage (they grew big in my garden this year) so I tripled the ingredients. Now at 45 minutes and pretty close to being tender.
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