AI-generated image
Rotkohl
Blaukraut: braised red cabbage with apple, clove and bay
Rotkohl, called Blaukraut in Bavaria and Austria, is the purple braised cabbage that sits next to dumplings and potatoes on German plates from autumn to Christmas. Red cabbage is cooked slowly with apple, onion, vinegar, bay and clove until meltingly soft, sweet-sour and glossy, a deep wine-red because the acid keeps the colour bright. Traditionally it's started in goose fat or lard; oil works perfectly and keeps it vegan. It's one of those dishes that is better the next day, so families make a big pot before Christmas. Chef's tip: add the vinegar at the start, not the end; without acid the cabbage turns an unappetising blue-grey as it cooks.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Mix 2 ¼ lb red cabbage with 5 tbsp red wine vinegar or apple cider vinegar, 2 tbsp brown sugar and 1 ½ tsp salt in a large bowl and leave for 15 minutes (or overnight in the fridge). It starts to soften and turns brighter red.
15 minStep 2: Heat 3 tbsp sunflower oil in a large heavy pot over a medium heat and cook 1 onion for 6–7 minutes until soft and golden.
7 minStep 3: Add the cabbage with all its juices, 2 tart apples and ¾ cup apple juice. Tie 2 bay leaves, 4 cloves, 4 juniper berries and 1 cinnamon stick in a square of muslin (or just drop them in and fish them out later) and push into the cabbage.
2 minStep 4: Bring to a simmer, cover and cook over a low heat for 60–70 minutes, stirring every 15 minutes, until the cabbage is completely tender. If the pot looks dry, add a splash of water; a common mistake is letting it catch, which tastes bitter.
65 minStep 5: Remove the spices. Stir in 2 tbsp redcurrant jelly and cook uncovered for a few minutes until the juices are glossy. Taste: it should be sweet and sour in equal measure, so add more vinegar or sugar to balance. Serve hot; it keeps for 5 days in the fridge and freezes well.
5 min
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 2 g
- Carbs
- 20 g
- Fat
- 5 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rotkohl take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of red cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baked cream potatoes
Thin potato slices and onion baked in fresh cream with plenty of garlic and coarse black pepper until tender and browned at the edges. Serve as a side dish with pizza or pasta, or as a snack with chilli and tomato sauce.
Fagioli all'uccelletto
Florentines are nicknamed mangiafagioli, bean-eaters, and this is the dish that earned it: creamy cannellini simmered in olive oil with whole sage leaves, crushed garlic and a little tomato. The name, 'little-bird style', comes from the sage and garlic once used to cook small game birds, though there has never been a bird in the pot. In trattorie it sits next to grilled meat as a side; served with crusty bread and greens it makes a full vegetarian supper. The beans should be soft and glossy in a thick, rust-coloured sauce. Chef's tip: let the sage and garlic sizzle gently in the oil before the tomato goes in; that scented oil is the whole flavour of the dish.
Italian
Orkney clapshot
Clapshot is the Orkney way with neeps and tatties: equal amounts of swede and potato mashed together with butter, chives and plenty of pepper, rather than served side by side. Islanders eat it with oatcakes and cheese, with mince, or alongside haggis on Burns Night. It is sweet, earthy and soft-orange. Chef's tip: dry the boiled vegetables in the hot pan before mashing, or the swede makes it watery.
British