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German/Central European · Sides

Rotkohl

VegEasy

Diet: Veg

Rotkohl is a German/Central European dish. Acid helps preserve the red colour during cooking.

Prep
20 min
Cook
60 min
Total
80 min
Servings
6
Difficulty
Easy
Cuisine
German/Central European
Course
Sides

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Rotkohl.
Representative photograph of Rotkohl. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Cabbage

Braise

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 5 min

  1. Cook onion in butter from 1000 g red cabbage, shredded, 200 g apple, grated, 150 g onion, sliced, 40 g butter 5 minutes; add cabbage and apple.

Braise · About 60 min

  1. Add 80 ml red wine vinegar, 150 ml apple juice, 30 g sugar, 2 cloves, 1 bay leaf, ¾ tsp salt, cover and simmer gently 50–60 minutes, stirring occasionally, until tender.

    Check: Look for this result: tender.

Finish · About 7 min

  1. Remove whole cloves and bay leaf; uncover briefly if too wet.

Tips

  • Acid helps preserve the red colour during cooking.
  • Judge Rotkohl by the texture and doneness signs in its steps. Your pan and heat affect how long Rotkohl takes to cook.

Substitutions

  • In Rotkohl, replace butter for a vegan side with neutral oil.

Storage

  • Get perishable Rotkohl into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Rotkohl within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Rotkohl to 74°C / 165°F, stirring or turning it for even heating. When Rotkohl is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Rotkohl one day ahead. For Rotkohl, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Rotkohl on the day of serving.

FAQ

What matters most when making Rotkohl?

Acid helps preserve the red colour during cooking.

What can I substitute in Rotkohl?

In Rotkohl, replace butter for a vegan side with neutral oil.

Can I prepare Rotkohl ahead?

Prepare the measured ingredients for Rotkohl one day ahead. For Rotkohl, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Rotkohl on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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