How to Make German Red Cabbage

Braised red cabbage is a classic German side dish, served with pork, sausages, goose, duck or game. The vinegar in the recipe is essential to keep the cabbage's bright purple color. While Rotkohl is a traditional German dish, the English make the same recipe and call it Suffolk Red Cabbage.

Things You'll Need

• 1 large head red cabbage
• 1 small onion, thinly sliced (optional)
• 1 teaspoon caraway seeds (optional)
• 4 tablespoons butter, diced
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/3 cup water
• 1/3 cup vinegar
• 1/4 cup red currant jelly
• 1 apple, peeled, cored and grated
• Oven-safe, large casserole dish or Dutch oven with lid

Instructions

1. Remove the outer leaves from the cabbage and cut the head into quarters lengthwise. Remove the core. Slice the cabbage very finely to produce approximately 9 cups of shredded cabbage.

2. Preheat the oven to 325 degrees. Mix butter, sugar, salt, water, vinegar and caraway seeds in the casserole dish and bring to a boil on the stove.

3. Add the cabbage and onion. Stir thoroughly, until all cabbage is coated with dressing. Bring to a boil again, then cover casserole and place in the oven. Allow to braise for about 2 hours.

4. Remove lid, stir in shredded apple and currant jelly. Replace lid and allow to braise in the oven for another half hour.

Tips & Warnings

• A more traditional substitute for butter is bacon fat.

• This dish will taste even better if allowed to sit in the refrigerator for a day. Reheat and serve, or serve as a chilled or room temperature salad.

• Check the dish occasionally to make sure it hasn't gone dry. Add a little water if it seems necessary.

• Don't use a cast iron pan for this dish unless it is enameled or covered in some other way.