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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (377g) Recipe makes 4 servings The following items or measurements are not included below: 4 tablespoons white wine vinegar |
||
| Calories 172 | ||
| Calories from Fat 56 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.2g | 9% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 104mg | 4% | |
| Potassium 649mg | 18% | |
| Total Carbohydrate 30.0g | 9% | |
| Dietary Fiber 6.4g | 25% | |
| Sugars 18.7g | ||
| Protein 3.7g | 7% | |
Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut)
SERVES 4 -6
Ingredients
- 2-3 lbs red cabbage
- 2-3 tablespoons butter or minced bacon
- 1 tablespoon sugar
- 1 large apple, peeled,cored and chopped
- 1 onion, minced
- 4 tablespoons white wine vinegar
- salt
- 1-2 cup water or stock, as needed
Directions
1
Remove any ragged leaves from cabbage.2
Cut in quarters, wash and drain.3
Shred cabbage on cutting board, discarding core.4
Heat fat in Dutch oven or casserole.5
If you use bacon, let it melt but not brown.6
Add sugar to hot fat and saute slowly until golden brown.7
Add apple and onion, cover and braise over very low heat 5 minutes.8
Add shredded cabbage and toss until coated with fat.9
Pour vinegar over kraut and stir to mix through.10
Cover and braise slowly, 10 minutes until cabbage has turned"blue" or more exactly, bright purple.11
Sprinkle with salt, add 1 cup water, cover and simmer slowly 1 1/2 to 2 hours or until tender.12
Add more liquid if needed.13
Season with pepper and salt, if needed.
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- Course > Side Dishes
- Main Ingredient > Vegetables
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- Main Ingredient > Fruit
- Cuisine > European > Western > German
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #513071 Chris
On Jan 16, 2009
I was looking for a Rotkohl recipe that mimicked the one my (now deceased) German dad used to make when I was little. He used to put raisins in it, not apples, but I made it with the apples, omitted the butter and bacon, and added cinnamon and cloves the way he used to. Very good! Reminded me of my childhood 
.
From: sugarpea
On Sep 5, 2003
At the 10 minute point of the recipe I could have gobbled this up. Excellent flavor; I used the bacon and beef stock. I then simmered it for 2 hours and it made that magic change to sauerkraut, something I detest but Dh loves. I've never made it because I don't like it. I don't know what I thought was going to happen; it was a happy surprise. Next time I'll take my portion out at 10 minutes and Dh can still enjoy his kraut.
From: -Sylvie-
On Nov 18, 2005
I didn't use the bacon and thought that it was a little bland, even though I used stock instead of water. I added a little more salt and also some more sugar towards the end. Next time I'll try it using the bacon as I'm sure that will add extra flavour, I will also add a few peppercorns and a bay leave for even more seasoning. Thanks for sharing this easy to make recipe.
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