ReceptnaptárRotkohl (braised red cabbage with apple and cloves)
Rotkohl is the indispensable companion of German Sunday and festive roasts: slowly braised, sweet-and-sour red cabbage with apple and spices. The vinegar gives the brilliant red color, the jam the roundness. It is even better the next day.
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Method
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- Cook the onion in the fat until translucent.
- Add the cabbage and apples and cook for 5 minutes.
- Sprinkle with sugar, pour in the wine and vinegar, and add the cloves, bay leaf and salt.
- Cook, covered, over low heat for 45-60 minutes, stirring occasionally.
- Stir in the lingonberry jam and cook for another 5 minutes.
- Remove the cloves and bay leaf and serve.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Vinegar preserves the cabbage's vivid color.
- Use tart apples.
- Make a double batch: it freezes well.
Frequently asked questions
Why does the cabbage turn purple?
Without vinegar it turns bluish-purple; acid turns it red.
What do I serve it with?
Roast meats, goose, duck and dumplings.
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