Both Michael and I have German heritage. Mine’s paired with Danish and British, and Michael’s is paired with Swiss. While my family sure thinks it’s neat we have German heritage, we haven’t exactly kept it alive (we sort of keep the Danish side alive…).
Michael’s family, on the other hand, has a rich German heritage and his family has very much kept it alive and well. His father and sister lived there for a few years in college and speak German fluently, German words find their way into normal conversations, and almost everyone in the family took German in school at one time or another. We have all sorts of German and Swiss recipes from his side of the family, and there were a few I’d never tried.
Rotkohl was one of them. I used the family recipe, and, while it was cooking, did a little more research on the subject.
As anyone who’s ever eaten some of the more popular German food knows, sauerkraut and other pickled/vinegary foods are quite common. For those who find sauerkraut a little too strong or sour (Heh… accidentally typed ‘sauer’), rotkohl is a sweeter, less pungent alternative.
Basically a sweet-and-sour braised red cabbage, rotkohl (pronounced “rote-coal”) can be made one of two ways. The first is a more vinegary, sauerkraut-ish version, and the second sweetens things and tones down the vinegar with the addition of browned butter. Michael’s family recipe uses browned butter, but I snuck a taste before adding it in, and found I liked it both ways.
We made a whole German meal out of the dish by pairing it with (what else?) grilled sausages and some German potato salad, complete with a warm, vinegary, bacon-infused dressing.
Note on the recipe: the flavor improves with time, so whether or not you add the browned butter, feel free to make it ahead of time and let it rest in the refrigerator. Just bring it to room temperature or warm it up a touch before serving.
Let’s make Rohtkohl! This German braised red cabbage recipe is bright, tangy, and absolutely delicious. Perfect for Oktoberfest or any time!
Ingredients
Scale
1 head red cabbage, shredded
1 apple, grated (you can leave the skin, just remove the seeds)
1/2 cup apple cider vinegar
1/2 cup water
1/2 cup sugar
1/4 teaspoon black pepper
pinch cloves
1 Tablespoon fresh lemon juice
*for sweeter version: 4 Tablespoons butter
Instructions
Combine. Add shredded red cabbage, grated apple, vinegar, water, sugar, pepper, and cloves to a large pot.
Boil & Cook. Cover the pot with a lid and bring mixture to a boil over medium heat. Cook about 30 minutes or until tender, but still with a small bite.
Drain & Finish. Use a colander to drain extra liquid from the cabbage. Add in fresh lemon juice and stir to combine.
*If You’re Making The Sweeter Version:
Brown butter in a small saucepan by cooking it over medium-low heat until foamy and golden.
Add To Cabbage. Remove from heat and stir into cooked cabbage mixture with the lemon juice.
Next to Vitamin C, you can find carotenoids, flavonoids, anthocyanins, and kaempferol in cabbage. Anthocyanin has proven to be beneficial for your heart health. A study showed that the consumption of this plant compound may significantly lower your risk of heart attacks, and may also lower your blood pressure levels.
Make ahead and storage: You can make the Rotkohl 2-3 days in advance and store it in the fridge in an airtight container after letting it cool down. Freezing: You can also freeze the cooked Rotkohl. Let it cool down, divide it into portions into large freezer bags, and freeze it for up to 3 months.
It's a very popular German side dish that varies somewhat by region, but frequently combines thinly shredded red cabbage, tart green apples, and vinegar, with a little sugar or apple cider to balance things out.
2,3 Additionally, red cabbage also contains high amounts of vitamin C and vitamin K. 3 Together, these two nutrients assist with skin health, wound healing, blood clotting and bone health! 4,5 This pickled red cabbage packs a punch in both flavor and nutrition.
There is growing evidence that anthocyanins play a positive role in cardiovascular health and that those who eat foods rich in them (like red cabbage) have a lower risk of heart attacks and heart disease-related death.
Like many vegetables from the Cruciferae family, cabbage can cause gas and bloating. If you're prone to bloating, avoid eating large amounts of cabbage, especially alongside other gas-inducing foods.
How to Store Cabbage in the Fridge. Whether it's red or green, Savoy or napa, fresh cabbage should be stored in the refrigerator in a plastic bag. For red, green and Savoy cabbage heads, this storage method will keep the cabbage fresh for up to 10 days.
Remove the onion (with the cloves) before serving. This goes really well with almost any German meat recipe, especially traditional with rouladen or schnitzel, but also great with pork chops, roast beef, and roast chicken.
(For the best flavor, however, refrigerate for 24 to 48 hours before serving.) Because quick-pickled vegetables are not processed, they are not shelf-stable and must be stored in the refrigerator. Spoon some pickled cabbage on top of fish tacos, hot dogs, and burgers, as well as pulled pork sandwiches.
Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.
Sweet and sour red cabbage is a perfect side dish for sausages, pork chops, schnitzel or German pork burgers. This braised cabbage also pairs well with roast chicken, duck, and roast beef.
Red cabbage contains a chemical called anthocyanin. This pigment is a natural acid-base indicator. It is blue in neutral substances, like plain water. When an acid like lemon juice gets in the water, a reaction makes the indicator molecule change shape and it looks pink.
No.Although the flavours can be similar, pickled cabbage is created by adding vinegar, whereas sauerkraut is made through fermentation, resulting in a more nutritious food.
One cup of red cabbage can deliver a healthy amount of potassium — as much as 6% of your recommended daily value. This could help lower your blood pressure, reducing your risk for heart disease.
If you're looking for the healthier option of the two, choose cabbage. Lettuce varieties such as red leaf lettuce and romaine are also good options. Cabbage, including green and red cabbage, is typically higher in vitamins, minerals, and beneficial plant compounds than iceberg lettuce.
However, the purple variety is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart. Purple cabbage is also thought to lower inflammation and protect against certain types of cancers.
Which should you choose? If you're looking for the healthier option of the two, choose cabbage. Lettuce varieties such as red leaf lettuce and romaine are also good options. Cabbage, including green and red cabbage, is typically higher in vitamins, minerals, and beneficial plant compounds than iceberg lettuce.
That helps fill you up, so you eat less. It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar. Cabbage also has nutrients that keep the lining of your stomach and intestines strong. Its juice also can help stomach ulcers heal.
Cabbage juice is loaded with nutrients, such as vitamins C and K, and drinking it is linked to many purported benefits, including weight loss, improved gut health, decreased inflammation, balanced hormones, and body detoxification.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
