German Red Cabbage Rotkohl Food

GERMAN RED CABBAGE (ROTKOHL)

Steps:

• Brown 2 1/2 ounces bacon in a Dutch oven . Add 1/2 cup diced onion and sauté for 5 minutes. Add 4 cups shredded red cabbage and cook for 2 to 3 minutes.
• Pour in 1/2 cup red wine and 1/2 cup apple juice to deglaze, add the 1 tablespoon sugar or agave nectar or honey, 1 whole bay leaf, 4 whole cloves, ground black pepper to taste and 1 peeled, cored and quartered apple.
• Simmer on stove top for 2 to 3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.

ROTKOHL (RED CABBAGE)

Steps:

• Saute onions in butter.
• add cut up cabbage and vinegar.
• cover and simmer for about 20 to 25 minutes.
• add just enough sugar to make it sweet and sour tasting.
• add apples and reheat.

VEGAN STYLE ROTKOHL (GERMAN RED CABBAGE)

Steps:

• Gently heat the oil in a large heavy-bottom saucepan, and stir-fry the onions until transparent.
• Add the cabbage and stir well. Add the remaining ingredients and stir again.
• Cover and simmer over low heat for 1 hour, or until cabbage is tender. If possible, remove the whole cloves before serving.

RED CABBAGE, GERMAN

Steps:

• Melt butter, add apple and onion, cook until soft.
• Add cabbage, stir to blend.
• Add vinegar, sugar, cloves and wine.
• Cook, covered, until cabbage is tender, about 12 minutes.
• Thicken the sauce with flour, first adding a little water with the flour.
• Simmer until sauce is smooth.

GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

GERMAN ROTKOHL - SPICED RED CABBAGE WITH APPLES AND WINE

Steps:

• Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
• Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
• Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
• Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
• Remove the lid and cook, stirring frequently, for 15 minutes.
• Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
• Remove the cinnamon stick and bay leaf before serving.
• NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.

INSTANT POT® GERMAN RED CABBAGE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add apple cider vinegar, brown sugar, and salt. Stir to combine. Mix in onion, grated apple, and red cabbage until well combined. Close and lock the lid. Select Steam function. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in ground cloves and allspice.

GERMAN RED CABBAGE

Steps:

• Cut the cabbage, shredding into thin, 1/8"-1/4" thick slices. Put half the shredded cabbage into a medium sized heavy pot.
• Grate one-half of the apple on top of the cabbage in the pot. Poke the whole cloves into the other half of the apple and add to the pot.
• Add the remaining shredded cabbage on top. In a small bowl add vinegar, water, sugar, salt and pepper. Stir to combine. Pour over cabbage.
• Add 2 Tablespoons butter and cover the pot with a lid. Bring to boil, reduce heat to simmer, and cook 1 1/2 - 2 hours.
• Remove apple with cloves and discard. Stir mixture and serve.

GERMAN BRAISED RED CABBAGE (ROTKOHL) WITH BLUEBERRIES & CLOVES

Steps:

• Start by chopping the red cabbage into thin slices. The easiest way to achieve this is by peeling off one or two of the tough outer leaves to expose the clean and tightly formed vegetable underneath. Cut the cabbage into quarters with a sharp knife, and cut out the core as shown in the picture below. While the core is technically edible, it is tough with little flavor.
• Once the red cabbage has been cored, continue by chopping the cabbage into small strips. After chopping the red cabbage, place it in a large bowl and give it a quick rinse. This removes any dirt or insects which may have been caught in the cabbage as it formed. Set the washed cabbage aside.
• Next chop the onion into a medium or small dice size. Using a large pot, lightly saute the onion over medium-high heat in some oil or butter to soften it. Clarified butter is great for this as it has a high smoking point and won't caramelize the onion as quickly. You only want to cook the onion until it softens and turns translucent. Add the chopped cabbage to the pot and cook for four or five minutes over medium heat.
• De-glaze the pot with the red wine, then add the water or stock to the cabbage. Add the blueberry jam, clove, bay leaf, salt and pepper to the pot. Reduce the heat to medium low heat and cover the pot with a tight-fitting lid. Let the red cabbage braise, (essentially simmer), for one to two hours.
• Periodically, have a look in the pot and stir the braising red cabbage to make sure it is not sticking or burning to the bottom of the pot. Towards the end of the cooking time, the liquid should have reduced and slightly thickened. See Notes for suggestions if liquid is thin.
• Once cooked and the cabbage is soft and tender, you can either serve the braised red cabbage immediately while hot, or cool it and then reheat at your leisure. The braised red cabbage is best stored in a non-re-active, airtight container.

GERMAN RED CABBAGE

Steps:

• In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.