Rotkohl: Red Cabbage with Apples

Deep purple cabbage ribbons, glossy with goose fat and jelly. A melting texture balancing vinegar acidity with the sweetness of spiced apples.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Easy
• Calories: 235
• Protein: 3 g
• Carbs: 28 g
• Fat: 8 g

Ingredients

• 0.7 kg Red cabbage ( finely shredded )
• 1.3 piece Onion ( finely diced )
• 1.3 piece Malus domestica Borkhausen Gala ( peeled and diced )
• 33.3 g Goose fat
• 66.7 ml Red wine vinegar
• 133.3 ml Red wine
• 1.3 tbsp Brown sugar
• 1.3 tbsp Currant jelly (extra or classic)
• 2 piece Clove
• 0.7 piece Cinnamon stick
• 0.7 pinch Gray sea salt
• 3.3 piece Juniper berries ( slightly crushed )

Instructions

1. Prep the cabbage

   Remove the outer leaves of the red cabbage. Quarter it to remove the white core, then slice into 3 to 4 mm strips. Finely dice the onions.

2. Sauté the onions

   In a large pot, melt the goose fat. Add the onions and cook until translucent without browning. They should be glossy.

3. Deglaze and spice

   Add the sliced cabbage. Deglaze with red wine vinegar and red wine. Add the diced apples, brown sugar, cinnamon, cloves, juniper berries, and redcurrant jelly.

4. Slow simmer

   Cover and simmer over very low heat for at least 1 hour and 15 minutes. The cabbage should be tender and have absorbed most of the liquid. Stir occasionally to prevent the sugar from sticking.

Chef's tips

• Rotkohl is even better reheated the next day as flavors have time to meld.
• If the cooking juices are too thin at the end, remove the lid and increase heat to reduce until the sauce glazes the cabbage.

Storage

Keeps for 4 to 5 days in the refrigerator in an airtight container. Freezes perfectly.