One of the most popular side dishes is Red Cabbage – it is slightly sweet sour and tastes the best when warmed up twice! We serve it at our Christmas Market in Huntington Beach on Dec 8. Be there and enjoy the good German food and find Christmas gifts from our arts and crafts vendors!
German Red Cabbage or in German “Rotkohl” (some say also Blaukraut) is a great side dish; it goes very well with German beef Rouladen and mashed potatoes which is a very traditional combination. You can find German red cabbage on every festive menu, in every good restaurant and as part of a holiday lunch or diner. It is also is the perfect winter dish, and it tastes even better when reheated the next day, without losing the good taste. Try it out and if you really don’t have too much time, you can buy it in the jar and just heat it up. Add a bit of red wine and it is ready. Guten Appetit!
Ingredients German Red Cabbage
» 1 kg red cabbage
» 1-2 tbsp clarified butter (find more information about clarified butter here) – if you like you also can use lard
» 1 onion
» 1 apple
» 1 tbsp sugar (or less)
» 3 tbsp red wine vinegar
» 3 tbsp red wine
» salt, 1 bay leave, 1 clove
» 250 ml hot water
Cooking Instructions German Red Cabbage
– Remove outside leaves, cut it in quarters and remove the stalk.
– grate or cut it in fine stripes
– peel onion and chop it
– peel apple and cut it into cubes
– in a bigger pot heat the clarified butter
– add onions and apples, then add red cabbage; bring it to a boil, then reduce heat
– add vinegar, red wine, and spices
– fill up with water and let it cook for at least 1 hour
Red cabbage tastes even better the next day. You can make it the evening before and have it cook for another 15 minutes the next day before you want to serve it. Some say it even tastes better when reheated twice – I agree it does!