German Blaukraut – Braised Cabbage
This German dish of tart braised red cabbage (also known as rotkohl, very similar to Dutch rodekool) is traditionally served on Weihnachten, or Christmas, along with Weihnachtgans, or Christmas roast goose.
It would make a great side to any rich roasted meat, or could even be eaten on its own for a delicious light meal.
- Prep Time5 min
- Cook Time45 min
- Total Time50 min
- Yield4 servings
- 2 tablespoons (28g) butter
- 1 tart apple, peeled, cored, and chopped
- 1 small onion, sliced
- 1 teaspoon (4g) white sugar
- 1 small red cabbage, cored and sliced
- Kosher salt and black pepper
- 1/4 teaspoon (0.5g) ground cloves
- 1/4 cup (60ml) water
- 1/4 cup (60ml) cider or red wine vinegar
- 1 teaspoon (2.5g) cornstarch
- 2 tablespoons (30ml) cold water
- Chopped parsley to garnish
Melt the butter in a large skillet (with a lid) over medium heat.
Add the apple, onion, and sugar and sauté for 5 minutes.
Add cabbage, cloves, and a pinch of salt and pepper and cook for 5 more minutes, stirring often.
Add the water and vinegar and bring to a simmer.
Lower heat to low, cover, and cook for 30 minutes.
Remove lid and turn up the heat to medium.
In a small bowl, mix together the cornstarch and cold water.
Pour over the cabbage and mix it in well until the liquid thickens into a clinging sauce.
Taste for seasoning and add more salt or sugar if necessary.
Serve with hearty meat dishes like Weihnachtgans Christmas goose and potatoes or spaetzle, or on its own for a light meal. Garnish with chopped parsley for colour contrast. Enjoy!