Rotkohl: Red Cabbage with Apples
Ingredients
- 0.7 kgRed cabbage (finely shredded)
- 1.3 pcOnion (finely diced)
- 1.3 pcMalus domestica Borkhausen Gala (peeled and diced)
- 33.3 gGoose fat
- 66.7 mlRed wine vinegar
- 133.3 mlRed wine
- 1.3 tbspBrown sugar
- 1.3 tbspCurrant jelly (extra or classic)
- 2 pcClove
- 0.7 pcCinnamon stick
- 0.7 pinchGray sea salt
- 3.3 pcJuniper berries (slightly crushed)
Method
Deep purple cabbage ribbons, glossy with goose fat and jelly. A melting texture balancing vinegar acidity with the sweetness of spiced apples.
- 1
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
In a large pot, melt the goose fat. Add the onions and cook until translucent without browning. They should be glossy.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 4 to 5 days in the refrigerator in an airtight container. Freezes perfectly.
