Ingredients:
- 1 large head of red cabbage (about 2 pounds), finely shredded
- 2 apples, peeled, cored, and diced
- 1 large onion, finely chopped
- 3 tablespoons butter or vegetable oil
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar (adjust to taste)
- 1/2 cup red wine (optional)
- 1/2 cup apple juice or cider
- 1 cinnamon stick
- 4 cloves
- 4 juniper berries (optional)
- Salt and freshly ground black pepper to taste
Instructions:
Start by thoroughly rinsing the red cabbage under cold running water. Remove and discard any wilted or damaged outer leaves. Cut the cabbage in half, then cut out the core. Slice the cabbage finely using a sharp knife or a mandoline slicer.
In a large, heavy-bottomed pot or Dutch oven, melt the butter (or heat the vegetable oil) over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and slightly caramelized.
Add the shredded red cabbage and diced apples to the pot. Stir well to combine with the sautéed onions.
Pour in the red wine vinegar, red wine (if using), and apple juice. These liquids will not only add flavor but also help soften the cabbage.
Insert the cinnamon stick, cloves, and juniper berries (if using) into a small piece of cheesecloth and tie it into a bundle using kitchen twine. This will make it easier to remove the spices later.
Add the spice bundle to the pot with the cabbage mixture.
Sprinkle the sugar over the cabbage and season with salt and freshly ground black pepper to taste.
Cover the pot and reduce the heat to low. Allow the German red cabbage to simmer gently for about 1 to 1.5 hours, stirring occasionally. The cabbage should become tender, and the flavors will meld together.
Taste the red cabbage and adjust the seasoning if needed. You can add more sugar for sweetness or more vinegar for acidity, according to your preference.
Remove the spice bundle (cinnamon stick, cloves, and juniper berries) from the pot and discard.
Serve the German red cabbage hot as a delicious side dish, particularly alongside traditional German dishes like sausages, schnitzel, or roast meats.
Leftover red cabbage can be stored in the refrigerator for a few days and reheated when needed. The flavors often improve after sitting for a day or two.
Enjoy this classic German Red Cabbage (Rotkohl) with its sweet and tangy flavor that complements many hearty dishes!