German
Rotkohl (Braised Red Cabbage)
Rotkohl (Braised Red Cabbage) is German home cooking, eaten at dinner and lunch. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 lb red cabbage, shredded
- 1 apple, peeled and diced
- 1 onion, chopped
- 3 tbsp red wine vinegar
- 2 tbsp granulated sugar
- 1 bay leaf
- 2 whole cloves
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/4 tsp black pepper
How to cook it
- Heat the oil in a large pot and cook the onion over medium heat for 3 minutes, until softened.
- Add the shredded cabbage and apple and cook for 5 minutes, stirring, until the cabbage starts to wilt.
- Stir in the vinegar, sugar, bay leaf, and cloves, then add just enough water to come partway up the cabbage.
- Cover and simmer for 30 minutes, stirring occasionally, until the cabbage is fully tender and deep red.
- Remove the bay leaf and cloves, taste, and adjust the vinegar or sugar as needed.
- Serve hot alongside the main dish; this ubiquitous side is a genuine autumn and winter staple of German home cooking once cabbage is in season.
Serve it with
A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Rotkohl (Braised Red Cabbage), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Rotkohl (Braised Red Cabbage) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Low
- Food groups it covers
- Vegetables and Fruit
- How this was set
- Hand audited
When to cook it
Rotkohl (Braised Red Cabbage) takes about 40 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at dinner and lunch. It is at its best in the fall and winter, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on cabbage and apple.
From the same kitchens
More cooking from Germany.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.