enhanced red cabbage

Recipe by
Carolyn Haas
Whitewater, WI

My mom has been making Rotkohl - Red Cabbage - from scratch since I can remember. This is an easy way to make an authentic German taste without having to start with raw cabbage. Jar sizes vary, but exact amount isn't crucial - use what you can find!

yield 6 -8
prep time 10 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For enhanced red cabbage

  • 1 jar
    red cabbage (any brand)
  • 1 lg
    onion, diced
  • 1-2 md
    apples, grated or chopped
  • 1
    bay leaf
  • 1-2 Tbsp
    butter
  • 1 c
    beef stock/ bouilon
  • 1 Tbsp
    honey
  • 2 clove
    cloves
  • !/4 c
    wine - red or white (optional but add a couple tablespoons of cider vinegar if skipping wine)
  • 1 Tbsp
    cornstarch
  • 1/4 c
    cold water
  • salt and pepper, to taste

How To Make enhanced red cabbage

  • 1
    In a large skillet, melt butter and add diced onion, saute until starting to be translucent.
  • 2
    Add red cabbage, apple, bay leaf, honey, cloves, and beef stock. Slowly simmer until tender - about 1 to 1 1/2 hours. Season to taste.
  • 3
    Thicken with cornstarch blended with water. Bring to a boil until thick. Add wine, if using.
  • 4
    Alternate cooking method - if you are making this to go with a roast, everything can be put into a covered casserole after onions have been sautéed. Cook for 1 - 11/2 hours.
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