Dinner · 60 min · german

Rotkohl — Braised Red Cabbage

A German dinner built around red cabbage and apples — on the table in 60 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1 Red cabbage
• 2 Apples
• 1 Yellow onion
• 0.33 cup Red wine vinegar
• 3 tbsp Brown sugar
• 2 tbsp Vegetable oil
• 4 Cloves
• 1 Bay leaf

Steps

1. Shred the cabbage fine and slice the apples thin. A mandoline earns its keep here — thin shreds braise evenly.
2. Soften the diced onion in oil, then add the cabbage, apples, vinegar, sugar, cloves, bay, and a good teaspoon of salt. Stir until everything glistens.
3. Cover and braise over low heat 45 minutes, stirring twice. The vinegar keeps the color a jewel red; without acid it would stew to an unappetizing blue-gray.
4. Uncover for the last 10 minutes to let excess liquid cook off. The cabbage should be tender with a glossy, lightly syrupy coating.
5. Taste and adjust: more vinegar for brightness, more sugar for roundness. It keeps beautifully for days and improves overnight — make extra.

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