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elaine's rotkohl (red cabbage)

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

May be cooked on stove top for 30 - 35 minutes. Tastes even better on the second day. Heats up well or may be eaten cold.

yield 4 -6
prep time 20 Min
cook time 2 Hr
method Convection Oven

Ingredients For elaine's rotkohl (red cabbage)

  • 1
    onion
  • 1 Tbsp
    olive oil
  • 1 md
    red cabbage (about 1 lb.)
  • 1
    apple
  • juice of half a lemon
  • 3 Tbsp
    brown sugar
  • 4 Tbsp
    red wine vinegar
  • 4 Tbsp
    water
  • 4
    whole cloves
  • 3
    bay leaves
  • 1/4 tsp
    ground nutmeg, or to taste
  • 1 pinch
    ground cinnamon, or to taste
  • salt and pepper, to taste

How To Make elaine's rotkohl (red cabbage)

  • 1
    Preheat the oven to 160°C (325°F or gas mark 3). Peel and finely chop the onion and apple. Finely shred the cabbage. Heat a large oven proof saucepan or casserole dish. Sauté the onion in the oil until slightly golden. Stir in the red cabbage and diced apple. Remove from the heat. Combine the lemon juice, brown sugar, vinegar, water, spices and salt and pepper and pour over the cabbage mixture. Toss to combine and cover. Place in the oven the slowly cook for 2 hours. Check during cooking to be sure it is not cooking dry. Add a tbsp or so of water if necessary. Serve hot along aside your main meal with Kartoffelklösse (German Potato Dumplings), or chill to serve with a selection of cold meats and cheese. May be simmered on stove top about 30-45 minutes until cabbage is soft. Do not undercook. (Serves 4 to 6)
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