German Rotkohl – Braised Red Cabbage with Apple, Allspice and Juniper

German Rotkohl, or Braised Red Cabbage, is a traditional side dish served in Germany especially in the Bavarian region. It is a common accompaniment to hearty dishes such as Sauerbraten, or Pork Knuckle.

I like to make this with my own German Wheat Beer Casserole and it’s also fantastic with Christmas dinner as the sweet flavour, and allspice aroma make a great compliment to a festive Turkey.

This recipe is super easy and the preparation takes around 5 minutes. You just have to have patience while the cabbage braises slowly, but the wait is well worth it!

Print Recipe
German Rotkohl - Braised Red Cabbage with Apple, Allspice and Juniper Yum
Course Side Dish
Cuisine German
Prep Time 5 Minutes
Cook Time 1-1.5 Hours
Servings
People
Course Side Dish
Cuisine German
Prep Time 5 Minutes
Cook Time 1-1.5 Hours
Servings
People
Instructions
  1. Add the butter to a saucepan and turn the heat on low to melt.
  2. Chop the cabbage, slice the apple and add to the saucepan with the apple cider vinegar, allspice, sugar, water, salt and pepper and the juniper berries (optional)
  3. Turn up the heat and allow the liquid to come to a gentle boil. Cover and simmer for 1-1.5 hours. As some saucepans vary how much steam they let out check and add water if the Rotkohl begins to dry.
  4. Serve as a side dish with some chopped parsley.

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