German Rotkohl (Red Cabbage)
If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your collection, German Rotkohl (Red Cabbage) might be a recipe you should try. One serving contains 304 calories, 2g of protein, and 11g of fat. For $1.71 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a rather inexpensive recipe for fans of European food. 53 people were impressed by this recipe. A mixture of sugar, bay leaves, cabbage, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is brought to you by My San Francisco Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. Similar recipes include German Rotkohl - Spiced Red Cabbage With Apples and Wine, Rotkohl (Red Cabbage), and Rotkohl (Red Cabbage).
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1 tsp all-spice or cloves
3 bay leaves
½ of a red cabbage ball
1 tbsp flour
2 gala apples, peeled and chopped
Optional: red currant jam for extra flavor!
3 tbsp olive oil
½ medium onion, chopped
1 cup red wine
4 tbsp red wine vinegar
Pinch of salt
1 tbsp sugar
Equipment:
pot
Cooking instruction summary:
Wash the red cabbage and remove the bottom stem.Cut in half, then into thin strips (see photo). Add sugar and olive oil to a large pot over medium heat and stir until sugar begins to brown.Add the onion and apples and sauté for 5 minutes.Add the red cabbage and stir everything well.Add the red wine vinegar over the cabbage (to retain the red color).Add the red wine, salt, all-spice/cloves and bay leaves cover. Cook on medium heat until the cabbage is tender (about 60 minutes), stirring quickly and replacing the lid every 20 minutes. Remove the bay leaves and add the flour. Stir well and serve warm. You can add a little red currant jam for extra flavor if desired.
Step by step:
1. Wash the red cabbage and remove the bottom stem.
2. Cut in half, then into thin strips (see photo).
3. Add sugar and olive oil to a large pot over medium heat and stir until sugar begins to brown.
4. Add the onion and apples and sauté for 5 minutes.
5. Add the red cabbage and stir everything well.
6. Add the red wine vinegar over the cabbage (to retain the red color).
7. Add the red wine, salt, all-spice/cloves and bay leaves cover. Cook on medium heat until the cabbage is tender (about 60 minutes), stirring quickly and replacing the lid every 20 minutes.
8. Remove the bay leaves and add the flour. Stir well and serve warm. You can add a little red currant jam for extra flavor if desired.
Nutrition Information:
covered percent of daily need
