Red Cabbage With Apples(Rotkohl Mit Apleln)
A vibrant, flavorful red cabbage dish with apples and a touch of sweetness, perfect as a side for festive or hearty meals, blending tangy, sweet, and savory notes.
Ingredients
- 2 1/2 lb. red cabbage ⓘ
- 2/3 c. red wine vinegar ⓘ
- 2 Tbsp. sugar ⓘ
- 2 tsp. salt ⓘ
- 2 Tbsp. bacon fat or Crisco
- 2 medium cooking apples, peeled, cored and cut into 1/8-inch thick wedges ⓘ
- 1/2 c. chopped onions ⓘ
- 1 onion, peeled and cut into pieces ⓘ
- 1 small bay leaf ⓘ
- 3 Tbsp. dry red wine
- 3 Tbsp. red currant jelly ⓘ
Instructions
- Wash the red cabbage under cold running water and remove tough outer leaves; cut into quarters.
- Shred the cabbage by cutting the quarters crosswise into 1/2-inch strips.
- Place the shredded cabbage in a large mixing bowl and sprinkle with red wine vinegar, sugar, and salt; toss to coat evenly.
- In a large pot or skillet, heat the bacon fat or Crisco over medium heat.
- Add chopped onions and cook until translucent, about 5 minutes.
- Add the peeled, cored apples cut into 1/8-inch wedges and cook for another 3 minutes.
- Stir in the bay leaf, dry red wine, and red currant jelly.
- Add the shredded cabbage mixture to the pot, stirring well.
- Cover and simmer over low heat for about 30-40 minutes, stirring occasionally, until the cabbage is tender and flavors are melded.
Tips & Substitutions
For a sweeter dish, consider using Honeycrisp or Fuji apples instead of cooking apples. If you want to reduce acidity, you can substitute half of the red wine vinegar with apple cider vinegar. Adding a pinch of ground cloves or nutmeg can enhance the flavor profile. This dish also improves with a day of marinating in the refrigerator, allowing the flavors to meld beautifully.
Serving Suggestions
Serve this Red Cabbage with Apples alongside hearty meats like pork recipes or Jaegerschnitzel for a balanced meal. It pairs excellently with mashed potatoes or crusty bread to soak up the delicious juices. For a complete meal, consider including a refreshing side like Mom'S Cauliflower Salad to complement the rich flavors of the cabbage.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place the cabbage in a pot over low heat, adding a splash of water or broth to prevent sticking. Stir occasionally until heated through. This dish can also be enjoyed cold as a salad or side, making it versatile for meals throughout the week.
Nutrition & Diet Analysis (per serving)
Each serving of Red Cabbage With Apples(Rotkohl Mit Apleln) contains roughly 230 calories, with 6g protein, 24g carbohydrates, and 9g fat. It is an excellent source of iron (49% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1486mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use green cabbage instead of red cabbage?
While green cabbage can be used, it will alter the flavor and color of the dish. Red cabbage adds a sweet and tangy profile that complements the apples well. If you prefer green cabbage, consider adding a bit more vinegar and sugar to achieve a similar taste.
How do I know when the cabbage is done cooking?
The cabbage is done when it is tender and has absorbed the flavors of the other ingredients. This usually takes about 30-40 minutes of simmering. It should be soft but still hold its shape. Taste it occasionally to ensure it reaches your preferred level of tenderness.
Can I make this dish ahead of time?
Yes, this dish is perfect for making ahead of time. In fact, letting it sit overnight in the fridge allows the flavors to deepen. Reheat gently on the stove before serving. It’s a great option for holiday meals or gatherings, as it can be prepared in advance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).