Everyday Kitchen

German/Central European · Sides

Rotkohl

Draft recipe — not kitchen-tested
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. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use neutral oil instead of butter for a vegan side.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Rotkohl one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Rotkohl?

Acid helps preserve the red colour during cooking.

What can I substitute in Rotkohl?

Use neutral oil instead of butter for a vegan side.

Can I prepare Rotkohl ahead?

Prepare the measured ingredients for Rotkohl one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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