Imagine a side dish that transforms humble red cabbage into a symphony of sweet, tangy, and rich flavors that will transport your taste buds straight to the heart of Germany! This Apfelrotkohl (Red Cabbage with Apples) isn't just a recipe—it's a culinary journey that promises to elevate your dining experience with its perfect balance of tender cabbage, caramelized apples, and a hint of vinegary brightness. Whether you're a home cook looking to impress or a food enthusiast craving authentic German cuisine, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: German
Serves: 6 servings
Ingredients
- 1 medium red cabbage, shredded
- 2 apples, peeled and diced
- 1 onion, chopped
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- Salt and pepper to taste
- Butter for sautéing
Instructions
- Prepare all ingredients by thoroughly washing the red cabbage and removing any tough outer leaves. Shred the cabbage finely using a sharp knife or mandoline slicer.
- Peel and core the apples, then dice them into small, uniform cubes. Finely chop the onion to ensure even cooking and distribution of flavor.
- Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add a generous pat of butter and allow it to melt and coat the bottom of the pan.
- Sauté the chopped onions in the butter until they become translucent and slightly soft, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add the shredded red cabbage to the pot with the onions. Stir to combine and coat the cabbage with butter, cooking for about 5 minutes until the cabbage begins to soften.
- Incorporate the diced apples into the cabbage mixture, stirring to distribute evenly throughout the pot.
- Pour in the apple cider vinegar, which will help tenderize the cabbage and add a tangy flavor. Sprinkle the sugar over the mixture to balance the acidity.
- Season the dish with salt and pepper to taste. Stir all ingredients thoroughly to ensure even seasoning.
- Reduce heat to low, cover the pot, and let the cabbage simmer for 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Check the cabbage for tenderness. The texture should be soft but not mushy, and the liquid should be mostly reduced.
- Taste and adjust seasoning if needed, adding more salt, pepper, or a touch of sugar to balance the flavors.
- Remove from heat and let the red cabbage rest for 5-10 minutes before serving to allow flavors to meld together.
- Serve warm as a traditional German side dish, accompanying roasted meats, sausages, or as part of a hearty meal.
Tips
- Choose fresh, crisp apples like Granny Smith or Honeycrisp for the best flavor contrast.
- Use a sharp knife or mandoline for consistently thin cabbage shreds to ensure even cooking.
- Don't rush the simmering process—low and slow is the key to developing deep, rich flavors.
- For a richer taste, consider adding a splash of red wine or a pinch of ground cloves.
- This dish tastes even better the next day, so don't hesitate to make it in advance.
- If the cabbage seems too acidic, balance it with a bit more sugar or a drizzle of honey.
- For a lighter version, you can substitute butter with olive oil.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 18g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 5mg
