Suss-saures Rotkraut

Suss-saures Rotkraut Recipe from Switzerland - Delicious Red Cabbage Recipe

Region / culture: Switzerland | Servings: 4

Introduction

Suss-saures Rotkraut, also known as sweet and sour red cabbage, is a traditional German dish that is often served as a side dish to accompany hearty meals. This dish combines the sweetness of apples and brown sugar with the tanginess of vinegar and red wine, creating a flavorful and colorful addition to any meal.

History

Suss-saures Rotkraut has been a staple in German cuisine for centuries, with variations of the recipe being passed down through generations. The combination of sweet and sour flavors in this dish is a reflection of the German culinary tradition of balancing flavors to create a harmonious and satisfying meal.

Ingredients

0.25 cup of butter
0.33 cup of brown sugar
4 medium apples, peeled and sliced
2 bay leaves
0.5 of a red onion, chopped
0.25 cup of vinegar
1 head of red cabbage, finely shredded
0.25 cup of butter
1 cup of red wine
juice of 1 lemon
0.5 of a medium lemon
4 whole cloves

How to prepare

Melt the butter in a 4 qt (3.78 liter) dutch oven.
Add the apples and onions, and sauté them slightly.
Add the finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
Simmer the mixture, covered, for 1 hour.
Then, add the remaining ingredients.
Heat the mixture until the butter is melted and serve immediately.

Variations

For a twist on the classic recipe, try adding a splash of apple cider or balsamic vinegar for extra depth of flavor. You can also experiment with different types of apples or spices such as cinnamon or nutmeg.

Cooking Tips & Tricks

To enhance the flavors of Suss-saures Rotkraut, be sure to use fresh and high-quality ingredients. Make sure to finely shred the red cabbage to ensure even cooking and a pleasing texture. Adjust the amount of sugar and vinegar to suit your personal taste preferences.

Serving Suggestions

Suss-saures Rotkraut pairs well with roasted meats such as pork or duck, as well as with traditional German dishes like schnitzel or bratwurst. Serve it alongside mashed potatoes or spaetzle for a complete and satisfying meal.

Cooking Techniques

The key to making delicious Suss-saures Rotkraut is to simmer the mixture slowly to allow the flavors to meld together. Be sure to stir the mixture occasionally to prevent sticking and burning.

Ingredient Substitutions

If you don't have red wine on hand, you can substitute with apple juice or vegetable broth. You can also use white vinegar instead of red wine vinegar for a milder flavor.

Make Ahead Tips

Suss-saures Rotkraut can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Suss-saures Rotkraut in a decorative serving dish garnished with fresh parsley or a sprinkle of toasted almonds for added texture and visual appeal.

Pairing Recommendations

This dish pairs well with a crisp Riesling or a malty Oktoberfest beer. For a non-alcoholic option, try serving it with sparkling apple cider or ginger beer.

Storage and Reheating Instructions

Store any leftovers of Suss-saures Rotkraut in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 2g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin A, and dietary fiber.

Alergens

This recipe contains dairy (butter).

Summary

Suss-saures Rotkraut is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of essential vitamins and minerals.

Summary

Suss-saures Rotkraut is a delicious and nutritious side dish that is perfect for adding a burst of flavor to any meal. With its sweet and sour flavors and vibrant colors, this dish is sure to become a favorite at your table.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a cold winter day, and I was browsing through an old cookbook that belonged to my dear friend Helga. As I flipped through the pages, my eyes landed on a recipe for Suss-saures Rotkraut. The name alone intrigued me, and I knew I had to give it a try.

I had always been a lover of German cuisine, and this recipe seemed to be the perfect blend of sweet and sour flavors that I adored. I could practically taste the tangy vinegar and the sweetness of the apples just by reading the ingredients. I knew that this dish would be a hit with my family, so I decided to replicate it in my own kitchen.

I set out to gather all the necessary ingredients for the Suss-saures Rotkraut. Red cabbage, apples, onions, vinegar, sugar, and spices were all on my shopping list. I wanted to make sure that I had everything I needed to bring this recipe to life.

As I began to prepare the dish, memories of my time in Germany flooded back to me. I remembered the cozy little restaurants where I would indulge in hearty German meals, the smell of sauerkraut wafting through the air. I missed the country and its cuisine dearly, and I hoped that this recipe would transport me back to those happy times.

I chopped the red cabbage into thin strips, taking care to remove the tough outer leaves. The vibrant color of the cabbage reminded me of the beautiful landscapes of Germany, with its rolling hills and lush forests. I could almost hear the sound of the cuckoo clock ticking away in the background as I worked.

Next, I diced the apples and onions, savoring the sweet aroma that filled the air. I could feel my mouth watering in anticipation of the delicious dish that was about to come together. I knew that my family would love this recipe as much as I did.

I sautéed the onions in a large pot until they were soft and translucent, then added the red cabbage and apples. The colors of the ingredients blended together beautifully, creating a visual feast for the eyes. I added the vinegar, sugar, and spices, stirring everything together until it was well combined.

As the Suss-saures Rotkraut simmered on the stove, the smell of the dish filled my kitchen, enveloping me in a warm embrace. I closed my eyes and let the memories of Germany wash over me, imagining myself back in a cozy tavern with a stein of beer in hand.

After letting the dish cook for a while, I tasted it to adjust the seasoning. The flavors were perfect – a harmonious balance of sweet and sour that danced on my taste buds. I couldn't wait to serve it to my family and see their reactions.

When my family gathered around the table that evening, their eyes lit up at the sight of the Suss-saures Rotkraut. They took their first bites, savoring the flavors and nodding in approval. My heart swelled with pride as they praised my cooking, telling me that this dish was one of the best they had ever tasted.

From that day on, Suss-saures Rotkraut became a staple in our household. I would make it whenever I wanted to bring a taste of Germany to our dinner table, and my family always enjoyed it. It was a recipe that had captured my heart from the moment I laid eyes on it, and I was grateful to Helga for introducing me to it.

As I look back on that fateful day when I discovered the recipe for Suss-saures Rotkraut, I am filled with gratitude for the culinary journey it has taken me on. It has allowed me to reconnect with my love for German cuisine and create lasting memories with my family. Cooking this dish will always hold a special place in my heart, reminding me of the joy that food can bring to our lives. And so, I will continue to make Suss-saures Rotkraut for years to come, sharing its delicious flavors with all those who gather around my table.