I love both red and white German sauerkraut. The white sauerkraut is so delicious compared to the American brand. It’s much milder and seasoned with various spices. At the market on Saturday, you can pick up a container from different vendors, and it’s usually homemade. Nothing can compare. Fry up some sausage or pork chops and add the sauerkraut to the pan at the end. Be sure to scrape up the bits of pork, mixing it into the sauerkraut, and you’ve got a delicious meal.
Now, the red sauerkraut is another story. So flavorful, and it comes as a side dish with many German meat meals. They even stuff this flavorful sweet and tangy slaw under your side salad at most restaurants. Warm or cold this Rotkohl is delicious and has the flavor of cloves, tang of red wine, and a touch of sweetness. It’s always present during the German holiday season and goes alongside Rouladen, Venison, or Christmas Goose.
This recipe creates quite a bit! It’s nice to have it on hand. I freeze leftovers in individual servings and take it out when I need it. You can cut the recipe in half if you prefer a smaller portion.
German Rotkohl
Ingredients
- 1 whole red cabbage sliced thin
- 2 while onion, diced
- 1/4 cup ghee
- 2 medium tart apples, skin left on
- 6 cloves garlic
- 1/2 cup red wine
- 1/2 apple cider vinegar
- 2-4 tsp coconut sugar
- 1/2 cup water or veggie broth
- 2 bay leaves
- 1/2 tsp kümmel (caraway seeds)
- 6 juniper berries
- salt pepper to taste
Directions
- Step 1 You’ll need a large cooking pot or dutch oven with a lid.
- Step 2 Slice the cabbage thin and set aside.
- Step 3 Dice the onion and sauté in ghee until lightly browned 8-10 minutes
- Step 4 Add the diced apples and garlic. Cook for 5 minutes
- Step 5 Add wine, apple cider vinegar, 2 teaspoons of coconut sugar, and water or vegetable broth. Stir until well combined.
- Step 6 Add bay leaf, kümmel, and juniper berries.
- Step 7 Taste to make sure you’ve added enough sugar for you! Add 2 tsp more of coconut sugar if you like it a bit sweeter.
- Step 8 Add salt and pepper to taste.
- Step 9 Add the shredded cabbage and stir.
- Step 10 Cook on top of the stove on low with the lid on for 2 hours. Stir occasionally!
- Step 11 Enjoy!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
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