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Braised Red Cabbage with Apples (Rotkohl) – vegetarian recipe
Stav Kogan

Braised Red Cabbage with Apples (Rotkohl)

A stunning and aromatic side dish of braised red cabbage (Rotkohl) with sweet-tart apples and warm spices. This slowly simmered dish is pure comfort and tastes even better the next day.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 -8 serving
Calories: 185
Ingredients Method Nutrition

Ingredients
  

  • (Serves 6-8)
  • 2 lbs (900 g / 31.7 oz) red cabbage, cored and shredded
  • 1 medium yellow onion, chopped
  • 1½ lbs / 680 g (24 oz) tart green apples, like Granny Smith, peeled, cored, and sliced
  • ½ cup (113 g / 4 oz) butter
  • 1 tsp (5 g / 0.18 oz) salt
  • 2 Tbs / 30 g (1.06 oz) brown sugar
  • 2 Tbs / 30 ml (1 fl oz) cider vinegar
  • ¼ tsp (1 g / 0.04 oz) ground cloves
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg
  • Freshly ground black pepper, to taste
  • ¾ cup (180 ml / 6.1 fl oz) beer, such as a lager or amber ale
  • For a fully vegan version, simply substitute the butter with a high-quality vegan butter or a neutral oil like avocado oil.
  • This dish is a fantastic make-ahead option. Prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. The flavor only gets better!
  • Granny Smith apples are a classic choice for their firm texture and tartness, which balances the sweetness. Honeycrisp or Braeburn also work well.
  • Use a mild lager or a malty amber ale. Avoid overly hoppy beers like IPAs, as their bitterness can overwhelm the dish.

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
  2. Add the shredded cabbage, chopped onion, and sliced apples.
  3. Sauté for about 10 minutes, stirring frequently, until the cabbage begins to wilt and the onions soften.
  4. Sprinkle in the salt, brown sugar, cider vinegar, ground cloves, cinnamon, and nutmeg.
  5. Add a few grinds of fresh black pepper and pour in the beer.
  6. Stir everything together until well combined.
  7. Bring the mixture to a gentle simmer, then reduce the heat to low.
  8. Cover the pot and let it cook for at least 1 hour, stirring occasionally. The cabbage should be incredibly tender and the flavors deeply melded.
  9. The cabbage is delicious served immediately, but for the best flavor, allow it to cool completely and then reheat it gently several hours later or the next day. This allows the flavors to marry and deepen.

Nutrition

Calories: 185kcalCarbohydrates: 20gProtein: 2gFat: 12g

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