Rotkohl may not be much to look at, but it’s one of my favorite cozy vegetable dishes! Red cabbage is slow-simmered with apple slices and sweet onion until everything marries together and turns bright purple. It’s a sweet & tart dish with lots of red wine vinegar and a little brown sugar, with a big pinch of autumn flavor thanks to cloves.
In case you missed it, we’re celebrating Oktoberfest feast week! Every day this week I’ll share a Bavarian recipe, then on Friday I’ve got the ultimate guide to hosting your own Oktoberfest dinner party. It includes all the details like what to make ahead of time, planning out your oven space, and of course a few great beer recommendations!
I like to joke that Germans consider potatoes the most important vegetable (and really, there’s a little truth to that) but man, do they love their cabbage. Homemade sauerkraut, braised cabbage with sausages, and these delicious sweet-sour red cabbage bakes – it gave me a much better appreciation for this cheap veggie!
One word of warning… cooked red cabbage is a natural food dye. So many Oktoberfest-partiers had these little pink marks on their lederhosen or dirndls! The internet says the dye is tannin-based, so try running hot water over stains immediately so they won’t set too deeply.
Rotkohl reheats beautifully – just pop it in the oven at 400° for 10 minutes or so until it’s heated through. You can make an easy traditional dinner by pairing it with grilled sausages, or go all out with schweinshaxe and käsespätzle for a complete Oktoberfest feast – full dinner party planning guide coming on Friday!
More Oktoberfeast Recipes
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Schweinshaxe (Roasted Pork Knuckle) |
Käsespätzle (Cheese Noodles) |
Apfelstrudel (Apple Strudel) |
Ultimate Oktoberfest Party Guide |
Rotkohl (Red Cabbage)
Ingredients
- 2 T. butter
- 1 large yellow onion diced
- 2 tart apples thinly sliced
- 1 1/2 lb. red cabbage thinly sliced
- 1/2 cup red wine vinegar
- 2 T. brown sugar
- 1/2 t. ground cloves
- 1/2 t. salt
Instructions
- Melt the butter in a large pot over medium-high heat.
- Sauté the onions and apples until onions are starting to caramelize.
- Add red cabbage and cook until it begins to wilt, stirring so all the cabbage is heated evenly.
- Add red wine vinegar, brown sugar, cloves, and salt.
- Cover and reduce heat to a simmer. Cook for an hour, stirring occasionally. Serve hot.
Print Recipe
More Oktoberfeast Recipes
|
|
|
|
Schweinshaxe (Roasted Pork Knuckle) |
Käsespätzle (Cheese Noodles) |
Apfelstrudel (Apple Strudel) |
Ultimate Oktoberfest Party Guide |
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