Rotkohl

Rotkohl Recipe - Traditional German Red Cabbage Recipe

Region / culture: Germany | Preparation time: 20 minutes | Cooking time: 2-3 hours | Servings: 6-8

Introduction

Rotkohl, also known as red cabbage, is a traditional German dish that is often served as a side dish during the holiday season. This flavorful and colorful dish is a favorite among many due to its unique taste and vibrant appearance.

History

Rotkohl has been a staple in German cuisine for centuries. It is believed to have originated in the region of Bavaria, where red cabbage was a common ingredient due to its availability and long shelf life. Over time, the recipe has evolved and been passed down through generations, with each family adding their own twist to the dish.

Ingredients

3 lb (1.36 kg) of red cabbage
3 sour green apples
1 large onion
0.25 cup of lard
3 cloves
1 bay leaf
salt to taste
4 tbsp of sugar
5 tbsp of white vinegar
1 cup of white wine

How to prepare

Peel and chop the apples. Place the lard in a large pot. Add onions and cook over medium heat until browned. Next, add shredded cabbage, apples, vinegar, white wine, sugar, salt, cloves, and bay leaf in that order. Bring the mixture to a boil. Cover the pot and let it simmer on low heat for two to three hours. If there is excess liquid, you can thicken it by adding a small amount of cornstarch.

Variations

Add a splash of red wine for a deeper flavor.
Include raisins or cranberries for a touch of sweetness.
Experiment with different spices such as cinnamon or cloves for a unique twist.

Cooking Tips & Tricks

Make sure to cook the onions until they are browned to bring out their natural sweetness and flavor.

- Adding a small amount of cornstarch to thicken the liquid can help create a more cohesive dish.

- Adjust the amount of sugar and vinegar to suit your personal taste preferences.

Serving Suggestions

Rotkohl pairs well with traditional German dishes such as schnitzel, bratwurst, and spaetzle. It can also be served alongside roasted meats or poultry.

Cooking Techniques

Simmering the Rotkohl on low heat for a few hours helps to develop the flavors and create a tender texture.

- Stirring occasionally can help to ensure that the ingredients are evenly distributed.

Ingredient Substitutions

Olive oil can be used in place of lard for a healthier alternative.

- Red wine vinegar can be used instead of white vinegar for a different flavor profile.

Make Ahead Tips

Rotkohl can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Serve Rotkohl in a decorative bowl garnished with fresh herbs such as parsley or thyme. The vibrant colors of the dish will make a beautiful addition to any table.

Pairing Recommendations

Rotkohl pairs well with a variety of dishes, including roasted meats, poultry, and sausages. It also complements hearty German breads and dumplings.

Storage and Reheating Instructions

Store any leftover Rotkohl in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Rotkohl contains approximately 200 calories.

Carbohydrates

Each serving of Rotkohl contains approximately 25 grams of carbohydrates.

Fats

Each serving of Rotkohl contains approximately 10 grams of fats.

Proteins

Each serving of Rotkohl contains approximately 3 grams of proteins.

Vitamins and minerals

Rotkohl is a good source of Vitamin C, Vitamin K, and fiber.

Alergens

Rotkohl may contain allergens such as lard and cornstarch. Please check for allergen information before consuming.

Summary

Rotkohl is a nutritious dish that is rich in vitamins and minerals. It is a great addition to any meal and can be enjoyed by the whole family.

Summary

Rotkohl is a delicious and nutritious dish that is perfect for any occasion. With its rich flavors and vibrant colors, it is sure to be a hit with your family and friends. Enjoy this traditional German recipe as a side dish or main course for a taste of authentic German cuisine.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Rotkohl. It was a crisp autumn afternoon, and I was visiting my dear friend Greta in her cozy kitchen. The scent of cinnamon and cloves filled the air, and I knew she was preparing something special.

As I watched her carefully slice the red cabbage and simmer it with apples, onions, and vinegar, I couldn't help but be mesmerized by the colors and aromas that danced before me. Greta explained to me that Rotkohl, or braised red cabbage, was a traditional German dish that her mother used to make for special occasions.

With each stir of the pot and taste of the tangy-sweet cabbage, I was transported back to my own childhood. I remembered my own grandmother, a talented cook who taught me the importance of using fresh ingredients and cooking with love.

I asked Greta if she would be willing to share her recipe with me, and she graciously agreed. She handed me a weathered piece of paper, filled with scribbled notes and stains from years of use. I knew that this recipe was something special, passed down through generations of Greta's family.

I studied the recipe carefully, taking note of each ingredient and step. Greta explained to me the importance of balancing the flavors, adjusting the spices to suit your own taste, and letting the cabbage simmer slowly until it was tender and delicious.

Over the years, I have made this Rotkohl recipe countless times, each time adding my own flair and memories to the dish. I have shared it with friends and family, passing on the tradition of this comforting and flavorful side dish.

I have come to realize that recipes are more than just a list of ingredients and instructions. They are a way to connect with those who came before us, to preserve traditions and memories, and to create new ones of our own.

As I stand in my own kitchen now, preparing a batch of Rotkohl for a family gathering, I can't help but feel grateful for the moments and people who have shaped my love of cooking. The flavors of cinnamon and cloves fill the air, bringing back memories of Greta's kitchen and my grandmother's warm embrace.

I know that as long as I continue to cook with passion and joy, these recipes will live on, passed down to future generations who will carry on the tradition with love and care. And for that, I am truly thankful.