Go Back
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.