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Grandma Toni’s Rotkohl (German Red Cabbage)
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Description
My grandmother Toni was from Silesia Prussia and we ate a lot of German/Prussian dishes growing up. This is a Thanksgiving classic at our house. Normal people have cranberry jelly shaped like the can it came in, but this goes much better with turkey. It also goes great with chicken and pork.
Ingredients
- 1 head Red Cabbage
- 2 whole Large Apples
- 8 whole Cloves
- 8 whole Allspice
- 2 whole Bay Leaves
- ½ cups White Vinegar
- ¼ cups Granulated Sugar
- 1 Tablespoon Salt
Preparation
Remove the core of the cabbage and then thinly slice it. Remove the core of the apple and finely chop it. In a large bowl combine cabbage, apples, cloves, allspice, bay leaves, vinegar and sugar; stir well and pour into a pot. Simmer over low heat for 1 hour. Remove from heat. Let it rest off the heat, covered, for at least 2 hours (leave it up to overnight to develop stronger flavor).
When you are ready to serve, add the salt and warm over low heat, stirring occasionally.
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The Suzzzz on 6.10.2011
It is important to not add the salt until you are ready to heat and serve because if you add it during the cooking and curing process it will leach out the beautiful purple/red color of the cabbage and leave it an unappetizing pinkish grey.
You can reduce or leave the salt out altogether if you like, I don’t think it needs it.
I have seen variations where people add onions and bacon. I’m a big fan or onions and bacon…just not in this dish. The dish is a star as is and doesn’t need the salty and savory flavors those extras bring.