Braised German Red Cabbage Recipe Rotkohl

Instructions

1. Start by melting the butter in a large pot over medium heat. Add the sliced onions and cook until they become translucent, about 5 minutes.

2. Toss in the diced apple and continue to cook for another 3-4 minutes until the apples start to soften.

3. Stir in the thinly sliced red cabbage, and let it cook down for about 5-7 minutes until it begins to wilt.

4. Pour in the red wine vinegar, apple cider vinegar, and water. Sprinkle the brown sugar, ground cloves, and cinnamon over the cabbage mixture.

5. Season generously with salt and pepper, give everything a good stir, then bring the mixture to a simmer.

6. Reduce the heat to low, cover the pot with a lid, and let the cabbage simmer gently for about 45 minutes to 1 hour, stirring occasionally. You want the cabbage to be tender but still slightly crunchy.

7. Check for seasoning and adjust salt and pepper if needed. For a sweeter taste, you can add a bit more sugar or a drizzle of honey.

8. Once the cabbage is cooked to your liking, remove the pot from the heat and let it sit for a few minutes before serving.

9. Dish out the Braised German Red Cabbage into a serving bowl or platter and garnish with a sprinkle of fresh parsley or chives if desired.

10. Serve hot alongside your favorite German dishes or as a flavorful side for any meal. Enjoy the delightful blend of sweet and tangy flavors!