German Rotkohl, Sweet and Sour Red Cabbage

If you are enjoying a hearty German meal, chances are that red cabbage is on the plate!

When I was a kid, I will admit, this was not one of my more favourite side dishes.  Which is funny, because most kids like the sweet nature of this iconic German side dish.  But I think it was because I really didn’t care for the long braise which turned the shredded cabbage way too soft (rather mushy) for my taste.

So I was on a mission to reinvent the dish, giving it more of a fresh texture and crunch.  Sure it is still suitably soft, but now it isn’t an insipid pile of purple neglected on my plate.  

Just What is Rotkohl?

Rotkohl translates as Red Cabbage.  In some parts of Germany this dish is also known as Blaukraut or Blaukohl. These words basically translate as Blue Shredded Cabbage.  Which is exactly the colour of the sink water once you wash the pots and dishes! Funny how what makes some veggies (like purple sweet potatoes) look purple, actually turns liquids blue! Traditionally it is shredded, braised with spices and vinegar till completely softened. Because of the tangy sweet nature of the dish, think of this a German cranberry sauce!  It adds the perfect pop of colour and texture, and pairs well with all sorts of roasts, even turkey or pork.  We will always have it as one of the sides for Sauerbraten or Beef Rouladen.  

Yes, you can use the food processor to shred the cabbage, but I find the size becomes a lot smaller and therefore easier to overcook.  It really doesn’t take long to shred up a small cabbage with a good knife.  And this way you have total control over the size.  You will first quarter the cabbage.  The cut through on an angle to remove the core and larger ribs from each quarter. Now it is easy to slice the remaining cabbage into fine shreds.

What Else Goes Into Rotkohl?

I always use a crispy apple, onion, balsamic vinegar, brown sugar, and all sorts of spices when sautéing the cabbage. The vinegar is what ensures that the cabbage maintains its bright colour, instead of turning slightly muddy coloured.  The spices I use are a bay leaf, star anise, cinnamon, ground cloves and allspice.  

The cabbage is first sautéed, just to give it a head start.  Then the rest of the ingredients are added, and they will simmer for just a little while, till appropriately softened.  I like to stop while the cabbage still has some distinctive texture. Now, if you do want a softer texture, by all means, just cook it longer!

My Secret Ingredient

I already mentioned the sweet tang of this dish.  So what better way to finish off the Rotkohl, but with a drizzle of pomegranate molasses!?  Add some bright red pomegranate arils, for pop and juicy contrast, and this dish is fabulous for any company worthy meal!  Feel free to serve this dish with your favourite roasts, even a vegetarian Roasted Squash dinner.  Seriously, a wondrous Winter meal!

Final Thoughts

While many recipes call for an entire cabbage to feed 6 people, I find this way too much, if you are serving it as a side dish.  It is not a boring flavour (it can be quite pronounced), so I don’t think you need over a cup per person. So either reduce the amount you are making, or be prepared for plenty of leftovers.  Having said this, leftovers keep and re-warm easily.

For a casual meal, make up some German Meat Patties (aka Frikadellen), Spätzle and this great red cabbage dish, and pour yourself a cold beer!

Love Jen

Print

German Rotkohl, Sweet and Sour Red Cabbage

This sweet and tangy red cabbage dish is made a little bit more special with pomegranate molasses. The quick sauté ensures that this version isn't overly mushy. The spices add warm and roundness to the contrast the vinegar and sugar.

Course Side Dish

Cuisine German

Keyword balsamic vinegar, bay leaf, cinnamon stick, pomegranate molasses, red cabbage, star anise

Prep Time 10 minutes

Cook Time 25 minutes

Servings 8

Ingredients

• 1 small red cabbage, quartered, cored and shredded thinly
• 1 red onion, halved and sliced thinly
• 1 Granny Smith apple, finely sliced
• 2 tbsp butter
• 1 bay leaf
• 1 large cinnamon stick, broken in half
• 2 whole star anise
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 tsp ground cloves
• pinch of white pepper
• 1/4 cup (60 ml) red wine, more if needed
• 1/4 cup (60 ml) balsamic vinegar, more if needed
• 3 tbsp light brown sugar
• 1/2-1 tbsp pomegranate molasses, to taste
• 3 tbsp pomegranate seeds

Instructions

1. Melt the butter in a large saucepan over medium heat. Add the shredded red cabbage and stir to coat thoroughly.

2. Add the red onion, apples, bay leaf, cinnamon stick, star anise, ground allspice, salt, and both peppers. Stir to blend together. Let it simmer on a low heat for about 10 minutes, stirring regularly so that nothing scorches at the bottom. The cabbage should not yet be soft.

3. Pour in the red wine, balsamic vinegar and sugar and stir everything through. Place the lid on and continue cooking for a further 15 minutes until the liquid has reduced by about one half. If the cabbage has softened to the state you like, but the liquid is not quite reduced, take the lid off to help it along. If the liquid is all gone before the cabbage is finished cooking to your liking, add a splash more of both the wine and balsamic vinegar and keep simmering.

4. Take the pot off the heat and fish out the bay leaf, cinnamon sticks and star anise. Taste and re-season as needed. You may want it to be more savoury, so add a pinch of salt and pepper. If it is too tangy but not sweet enough, add a pinch of sugar.
5. Drizzle the pomegranate molasses over the cabbage. Stir through.
6. Scatter the pomegranate seeds over the cabbage and serve.
7. Leftovers can be re-warmed over medium low heat.