German Braised Purple Cabbage or Rotkohl or Blaukraut: traditional side for German Fleisch Rouladen. A delicious, nutritious and economical vegetable side.
Course
Side
Cuisine
German
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
Servings8-10 servings
AuthorValerie Lugonja via Margaret Bose Johnson
Ingredients
2tablespoonsbutter(or more!)
1tart apple(Granny Smith), peeled, cored and chopped
1medium onion, sliced
1/2large purple cabbage(about 2 pounds), shredded and chopped (2 inch pieces)
1-2bay leaves
2whole cloves
2tablespoonsbrown sugar
2tablespoonsred wine vinegar
1/4cupwater, and more as needed
1/2teaspoonsalt 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