Rotkohl

Ingredients

• 1red cabbage — shredded
• 2apples — grated
• 1onion — chopped
• 3 tbspred wine vinegar
• 2 tbspsugar
• 2 tbspbutter
• 2cloves
• 1bay leaf
• 100 mlred wine
• to tastefine sea salt

Method

1. Begin by preparing your vegetables. Quarter the red cabbage, remove the core, and slice it into thin strips. Peel and core the apples, then cut them into small cubes. Finally, peel the onion and chop it finely. This ensures all ingredients cook evenly and blend well together.
2. In a large, heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and sweet, about 5 minutes. The onion should be soft and fragrant, providing a flavorful base for the Rotkohl.
3. Add the sliced red cabbage to the pot, stirring to coat it with the butter and onion mixture. Add the apple cubes, 2 tablespoons of sugar, 2 cloves, and 1 bay leaf. Stir everything together, allowing the sugar to dissolve and begin to caramelize slightly on the cabbage.
4. Pour in 3 tablespoons of red wine vinegar and 100 ml of red wine. Stir to combine, then cover the pot with a lid. Reduce the heat to low and let the mixture braise gently. Stir occasionally, ensuring the cabbage cooks evenly and absorbs the flavors. The cabbage should become tender and take on a deep, rich color.
5. Once the cabbage is tender and the edges have a slight caramelization, remove the lid. Season with fine sea salt to taste, stirring well to distribute the seasoning. The Rotkohl should be soft, with a balance of sweet and tangy flavors, and a glossy appearance from the butter and wine.
6. Serve the Rotkohl warm as a side dish. It pairs beautifully with hearty main courses, providing a sweet and tangy contrast that complements rich flavors. Enjoy the dish as it is traditionally served on German Sunday tables, with no apologies for a generous helping.