Oma's German Red Cabbage Recipe ❤️
➤ by Oma Gerhild Fulson
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Check out this German red cabbage recipe, aka Rotkohl, Blaukohl, or Blaukraut, that uses apples to enhance the flavor.
Easy to make, yet tastes best reheated, so make it ahead of time if you can.
Red cabbage recipes are really a staple for German cooking. They go particularly well with hearty meats such as beef, pork, game, turkey -- well, just about everything!
This sweet 'n sour red cabbage is the usual way we Germans love to make this side dish.
In fact, it's the only way that my Mutti served it.
However, there are other ways that some Germans make this. Some will insist on cooking this to a total 'mush' stage. Others, like to keep a bit of a 'bite' and will not cook this as long.
Some will insist on juniper berries, bay leaf, cinnamon, and or apple juice need to be added.
My suggestion? Try it the way I've posted it and then try adding the various other ingredients to find the one that suits you best.
You'll need a nice big knife to cut through the cabbage, as well as some disposable gloves.
Why the gloves?
If you don't use gloves, your hands will have stained a lovely pink and purple color from cutting the red cabbage! A stain that is hard to remove. Lemon juice will help to remove it.
Oh, and do wear an apron.
Want another version for red cabbage without the apples? Then check out German Red Cabbage. There are easy instructions there how to cook cabbage as well as prepare it.
This is a really easy recipe to make vegan. In fact, it's my favorite one to use when I'm serving it to a mixed gathering, with vegans and non-vegans. Both really enjoy this.
To make a vegan red cabbage recipe:
- Make sure you use oil and not the butter or lard
Yep, it's that easy to convert. If you have a 'fake' vegan butter, you can use that, but it's not necessary.
Our kids repeatedly ask for this.
Because of that, I always make a huge stock pot full by getting the largest red cabbage I can find.
If there are leftovers, they really do taste best the next day. Extras also freeze well.
Oma's German Red Cabbage Recipe with Apples ❤️
- 1 medium head red cabbage, shredded
- 2 - 3 tbsp butter, oil, or lard
- 1 large onion, diced
- 3 apples, peeled, cored, shredded or diced
- ½ cup red wine (optional)
- 3 tbsp cider vinegar
- 1 tsp salt
- 2 tsp sugar
- ½ tsp nutmeg, ground
- ¼ tsp cloves, ground
- ¼ tsp pepper, freshly ground
- 2 tbsp lemon juice
- 2 tbsp corn starch
- In large pot, heat butter, oil, lard, or combination. Lightly saute onion.
- Add red cabbage and apples. Continue to saute for several minutes.
- Add 1 cup water, optional red wine, cider vinegar, sugar, salt, nutmeg, cloves, and pepper. Stir.
- Bring to simmer, cover. Simmer about 30 - 60 minutes or until cabbage is tender.
- Add lemon juice. Taste and season with more salt, cloves, pepper, sugar, and vinegar as needed.
- Mix about 2 tbsp cornstarch with cold water and slowly stir in just enough to thicken red cabbage liquid. Serve.
- For an extra quick red cabbage recipe, use canned or jarred red cabbage. Add shredded or grated apples. Simmer until apples are cooked, about 10 minutes. Season and thicken with corn starch as above.
- The traditional "recipe for red cabbage" is cooked till almost the "mush" stage. If you prefer, you can slice the cabbage instead of shredding and cook it only about ½ hour instead if you prefer a more "textured" cabbage dish. Delicious as well.
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Words for the Wise
"The mouths of fools are their ruin; they trap themselves with their lips."
Proverbs 18:7 (NLT)
German Red Cabbage Recipe made Just like Oma
By Oma Gerhild Fulson
This German red cabbage recipe uses apples to enhance the flavor. Super easy to make and tastes even better when reheated the next day. Definitely a favourite!
Ingredients: red cabbage,
For the full recipe, scroll up ...