Description
A traditional German-inspired red cabbage dish combining shredded red cabbage and apples cooked in a tangy, sweet, and savory sauce made with apple cider vinegar, brown sugar, and aromatic spices. Perfect as a warm side dish for hearty meals.
Ingredients
Scale
Vegetables and Fruits
- 1 head red cabbage, quartered, cored, and finely shredded
- 3 medium apples, peeled, cored, and sliced
Liquids and Oils
- ¾ cup boiling water
- 3 tablespoons neutral oil (canola, vegetable, etc.)
- ¼ cup apple cider vinegar
Dry Ingredients and Seasonings
- 1 ½ teaspoons all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon caraway seeds (optional)
Instructions
- Prepare and Start Cooking Cabbage and Apples: In a large covered pot over medium heat, add the shredded cabbage and sliced apples. Pour in the boiling water, cover the pot, and cook for 10 minutes until the cabbage begins to soften.
- Make the Flavor Mixture: In a small bowl, whisk together the neutral oil, apple cider vinegar, all-purpose flour, brown sugar, salt, black pepper, and caraway seeds if using, ensuring all ingredients are well combined.
- Combine and Stir: Pour the prepared mixture over the softened cabbage and apples, stirring thoroughly to ensure the cabbage is evenly coated with the flavorful sauce.
- Simmer Until Tender: Cook the cabbage and apple mixture uncovered for 20 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded beautifully.
- Serve Warm: Once cooked, serve the German-inspired red cabbage warm as a complementary side dish to your main course.
Notes
- Caraway seeds are optional but add a classic flavor to the dish if you enjoy their distinct taste.
- Use a neutral oil to allow the tangy apple cider vinegar and sweet brown sugar to shine in the sauce.
- Finely shredding the cabbage helps it cook evenly and absorb flavors better.
- This dish pairs well with roasted meats or hearty German specialties like sausages and schnitzel.
- Leftovers can be refrigerated in an airtight container for up to 3-4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Keywords: German red cabbage, Rotkohl recipe, braised red cabbage, apple cabbage side dish, traditional German cuisine, easy vegetable side
