German Braised Purple Cabbage
German Braised Purple Cabbage or Rotkohl or Blaukraut: traditional side for German Fleisch Rouladen. A delicious, nutritious and economical vegetable side.
Servings: 8 -10 servings
Ingredients
- 2 tablespoons butter (or more!)
- 1 tart apple (Granny Smith), peeled, cored and chopped
- 1 medium onion , sliced
- 1/2 large purple cabbage (about 2 pounds), shredded and chopped (2 inch pieces)
- 1-2 bay leaves
- 2 whole cloves
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 1/4 cup water , and more as needed
- 1/2 teaspoon salt and to taste
- freshly ground pepper to taste (start with 1/4 teaspoon)
Instructions
- Place onion and apple into heavy pan with butter; saute until translucent
- Add cabbage; saute at medium heat, stirring often, until soft (about 15 minutes)
- Add bay leaves, cloves, brown sugar, vinegar, salt and pepper and 1/4 cup water;
- Place lid on heavy pan; braise or simmer slowly for 45 minutes to an hour, checking to replenish water only to avoid sticking on bottom of pan
- When done, season to taste, stir well to combine and serve immediately
Freezing Braised Cabbage
- Freezes really well and can be made ahead; thaw, heat and serve