Red Cabbage Rot Kohl Food

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.

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.

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.

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.

RED CABBAGE, OR BLUE KRAUT (ROTKOHL, ODER BLAUKRAUT)

Steps:

• Remove any ragged leaves from cabbage.
• Cut in quarters, wash and drain.
• Shred cabbage on cutting board, discarding core.
• Heat fat in Dutch oven or casserole.
• If you use bacon, let it melt but not brown.
• Add sugar to hot fat and saute slowly until golden brown.
• Add apple and onion, cover and braise over very low heat 5 minutes.
• Add shredded cabbage and toss until coated with fat.
• Pour vinegar over kraut and stir to mix through.
• Cover and braise slowly, 10 minutes until cabbage has turned"blue" or more exactly, bright purple.
• Sprinkle with salt, add 1 cup water, cover and simmer slowly 1 1/2 to 2 hours or until tender.
• Add more liquid if needed.
• Season with pepper and salt, if needed.

ROTKOHL (RED CABBAGE)

Steps:

• Place the peppercorns, bay leaves and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Add the cabbage, apples, salt, pepper and spice bag., Bring to a boil. Reduce heat; cover and simmer, for 30-35 minutes or until cabbage is tender, stirring occasionally. Stir in vinegar. Discard spice bag. Serve with a slotted spoon.

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.

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.

ROT KOHL - GERMAN RED CABBAGE (CROCK POT)

Steps:

• Cook cabbage in the butter, while covered, for 5 minutes.
• Place into a crock pot.
• Add sliced onions and apples.
• Add everything else.
• Cook on low 6-7 hours, until done to your liking. Enjoy!

BLAUKRAUT (BRAISED RED CABBAGE)

Steps:

• Remove the 2 outer leaves of the cabbage. Cut the cabbage in half. Core it and cut into thin julienne. Put cabbage in bowl. Sprinkle with salt and red wine vinegar. Toss and let stand for 2 hours. Saute diced onions in butter. Add the apple and sugar. Saute lightly. Add strained cabbage to saute mix. Reserve the liquid. Stir for several minutes. Then add strained liquid, red wine, chicken stock, jam, cinnamon, cloves, bay leaf and cook for approximately 40 minutes in a covered heavy bottomed pan Remove cinnamon stick, cloves and bay leaf. Season with salt and pepper.

RED CABBAGE (ROT KOHL)

Steps:

• Fry onion and bacon in large pot until bacon is a bit crispy.
• Add red cabbage, apples, and bay leaves.
• Add aprx 3 tbsp sugar.
• Simmer for aprx.
• 2-3 hours on low heat stirring often.
• When the cabbage is fully cooked in about 3 hours, add the vinegar or lemon juice when pot is off the burner.
• This dish will double in flavour if served the next day.